This Thai Peanut Sauce Recipe is incredibly versatile and can be used as a dip, a dressing, a marinade or a sauce! I love using it in so many ways, and it only takes 5 minutes to make!
I love a great peanut sauce. I’m talking, absolutely head over heels for one, and this my friends is a great peanut sauce. I’ve used it with Fresh Spring Rolls , an Asian Noodle Salad , my Tempeh Stir Fry and even with a Cashew Thai Quinoa Salad . It’s creamy, umami-packed, salty and high in protein and fat. Hello, flavour town. After realising that I was using it all the time and the feedback that it’s gotten, I decided that it needed its own blog post!
What is Thai Peanut sauce made of?
Thai Peanut Sauce is made up of peanut butter, soy sauce, ginger, a sweetener (I used maple syrup), rice wine vinegar, sesame seeds, a spice and water. In some more traditional versions, coconut milk is used instead of water, but I find this combination to be perfect. If you’re new to using peanut butter in dressings, you’re about to be blown away. Peanut butter brings all the ingredients together for a sweet spicy and salty sauce that works perfectly on salads, tofu, tempeh, noodles, as a dip for veggies and so much more.
How to make peanut sauce
Making the sauce is so easy. Blend all the ingredients together, and that’s it! You can mix them by hand with a whisk, in a jar with a lid, or in a food processor or blender . I’ve done all three and it’s really up to your preference. By hand will be the most natural consistency, and by blender will be the smoothest and creamiest.
What to eat with peanut sauce
Tips for making the peanut sauce
- Start with smooth peanut butter instead of chunky. If your peanut butter is very thick, I would microwave it for about 15 seconds before starting so that it’s smooth enough to blend with all the other ingredients.
- Adjust the sauce for your taste. You can more it saltier, sweeter, spicier – it’s up to you!
- You can double this sauce if you desire! I recommend making it before you need it, but it stores in your fridge for up to a week.
Peanut substitute
If you’re allergic to peanuts, you could easily swap it out. Almonds, tahini, sunflower seed butter – they’ll all work as a great base.
Ingredients
- ⅓ cup natural peanut butter , (85g) if your peanut butter is thick, microwave is for about 15 seconds first
- ¼ teaspoon ground ginger , or ¼ teaspoon freshly minced ginger (0.5g)
- 1 tablespoon maple syrup , or agave (21g)
- 2 tablespoons low sodium soy sauce , (30mL)
- 1 teaspoon rice wine vinegar , (5mL)
- ½ teaspoon sesame seeds , (1.5g)
- ¼ teaspoon crushed red pepper flakes , optional (0.35g)
- 2 tablespoons up to ¼ cup hot water , (30mL) for 2 tablespoons, ( 60mL) for ¼ cup
Instructions
- Whisk the peanut butter, ground ginger, maple syrup, soy sauce, rice wine vinegar, sesame seeds, crushed red pepper flakes and 2 tablespoons of the hot water together in a bowl, a jar with a lid (shake vigorously) or a small blender or food processor until smooth.
- Add some of the extra 2 tablespoons of hot water a little at a time to the sauce, whisking it in, depending on whether you need this for a sauce, dip or a dressing, to your desired consistency.
- Taste and adjust sweetness or saltiness according to your preference. This can be made ahead of time and stored in the fridge, or used immediately!
Notes
This Thai Peanut Sauce Recipe is incredibly versatile and can be used as a dip, a dressing, a marinade or a sauce! I love using it in so many ways, and it only takes 5 minutes to make!
I love a great peanut sauce. I’m talking, absolutely head over heels for one, and this my friends is a great peanut sauce. I’ve used it with Fresh Spring Rolls , an Asian Noodle Salad , my Tempeh Stir Fry and even with a Cashew Thai Quinoa Salad . It’s creamy, umami-packed, salty and high in protein and fat. Hello, flavour town. After realising that I was using it all the time and the feedback that it’s gotten, I decided that it needed its own blog post!
What is Thai Peanut sauce made of?
Thai Peanut Sauce is made up of peanut butter, soy sauce, ginger, a sweetener (I used maple syrup), rice wine vinegar, sesame seeds, a spice and water. In some more traditional versions, coconut milk is used instead of water, but I find this combination to be perfect. If you’re new to using peanut butter in dressings, you’re about to be blown away. Peanut butter brings all the ingredients together for a sweet spicy and salty sauce that works perfectly on salads, tofu, tempeh, noodles, as a dip for veggies and so much more.
How to make peanut sauce
Making the sauce is so easy. Blend all the ingredients together, and that’s it! You can mix them by hand with a whisk, in a jar with a lid, or in a food processor or blender . I’ve done all three and it’s really up to your preference. By hand will be the most natural consistency, and by blender will be the smoothest and creamiest.
What to eat with peanut sauce
Tips for making the peanut sauce
- Start with smooth peanut butter instead of chunky. If your peanut butter is very thick, I would microwave it for about 15 seconds before starting so that it’s smooth enough to blend with all the other ingredients.
- Adjust the sauce for your taste. You can more it saltier, sweeter, spicier – it’s up to you!
- You can double this sauce if you desire! I recommend making it before you need it, but it stores in your fridge for up to a week.
Peanut substitute
If you’re allergic to peanuts, you could easily swap it out. Almonds, tahini, sunflower seed butter – they’ll all work as a great base.
Ingredients
- ⅓ cup natural peanut butter , (85g) if your peanut butter is thick, microwave is for about 15 seconds first
- ¼ teaspoon ground ginger , or ¼ teaspoon freshly minced ginger (0.5g)
- 1 tablespoon maple syrup , or agave (21g)
- 2 tablespoons low sodium soy sauce , (30mL)
- 1 teaspoon rice wine vinegar , (5mL)
- ½ teaspoon sesame seeds , (1.5g)
- ¼ teaspoon crushed red pepper flakes , optional (0.35g)
- 2 tablespoons up to ¼ cup hot water , (30mL) for 2 tablespoons, ( 60mL) for ¼ cup
Instructions
- Whisk the peanut butter, ground ginger, maple syrup, soy sauce, rice wine vinegar, sesame seeds, crushed red pepper flakes and 2 tablespoons of the hot water together in a bowl, a jar with a lid (shake vigorously) or a small blender or food processor until smooth.
- Add some of the extra 2 tablespoons of hot water a little at a time to the sauce, whisking it in, depending on whether you need this for a sauce, dip or a dressing, to your desired consistency.
- Taste and adjust sweetness or saltiness according to your preference. This can be made ahead of time and stored in the fridge, or used immediately!
Notes
This Thai Peanut Sauce Recipe is incredibly versatile and can be used as a dip, a dressing, a marinade or a sauce! I love using it in so many ways, and it only takes 5 minutes to make!
I love a great peanut sauce. I’m talking, absolutely head over heels for one, and this my friends is a great peanut sauce. I’ve used it with Fresh Spring Rolls , an Asian Noodle Salad , my Tempeh Stir Fry and even with a Cashew Thai Quinoa Salad . It’s creamy, umami-packed, salty and high in protein and fat. Hello, flavour town. After realising that I was using it all the time and the feedback that it’s gotten, I decided that it needed its own blog post!
What is Thai Peanut sauce made of?
Thai Peanut Sauce is made up of peanut butter, soy sauce, ginger, a sweetener (I used maple syrup), rice wine vinegar, sesame seeds, a spice and water. In some more traditional versions, coconut milk is used instead of water, but I find this combination to be perfect. If you’re new to using peanut butter in dressings, you’re about to be blown away. Peanut butter brings all the ingredients together for a sweet spicy and salty sauce that works perfectly on salads, tofu, tempeh, noodles, as a dip for veggies and so much more.
How to make peanut sauce
Making the sauce is so easy. Blend all the ingredients together, and that’s it! You can mix them by hand with a whisk, in a jar with a lid, or in a food processor or blender . I’ve done all three and it’s really up to your preference. By hand will be the most natural consistency, and by blender will be the smoothest and creamiest.
What to eat with peanut sauce
Tips for making the peanut sauce
- Start with smooth peanut butter instead of chunky. If your peanut butter is very thick, I would microwave it for about 15 seconds before starting so that it’s smooth enough to blend with all the other ingredients.
- Adjust the sauce for your taste. You can more it saltier, sweeter, spicier – it’s up to you!
- You can double this sauce if you desire! I recommend making it before you need it, but it stores in your fridge for up to a week.
Peanut substitute
If you’re allergic to peanuts, you could easily swap it out. Almonds, tahini, sunflower seed butter – they’ll all work as a great base.
Ingredients
- ⅓ cup natural peanut butter , (85g) if your peanut butter is thick, microwave is for about 15 seconds first
- ¼ teaspoon ground ginger , or ¼ teaspoon freshly minced ginger (0.5g)
- 1 tablespoon maple syrup , or agave (21g)
- 2 tablespoons low sodium soy sauce , (30mL)
- 1 teaspoon rice wine vinegar , (5mL)
- ½ teaspoon sesame seeds , (1.5g)
- ¼ teaspoon crushed red pepper flakes , optional (0.35g)
- 2 tablespoons up to ¼ cup hot water , (30mL) for 2 tablespoons, ( 60mL) for ¼ cup
Instructions
- Whisk the peanut butter, ground ginger, maple syrup, soy sauce, rice wine vinegar, sesame seeds, crushed red pepper flakes and 2 tablespoons of the hot water together in a bowl, a jar with a lid (shake vigorously) or a small blender or food processor until smooth.
- Add some of the extra 2 tablespoons of hot water a little at a time to the sauce, whisking it in, depending on whether you need this for a sauce, dip or a dressing, to your desired consistency.
- Taste and adjust sweetness or saltiness according to your preference. This can be made ahead of time and stored in the fridge, or used immediately!
Notes
This Thai Peanut Sauce Recipe is incredibly versatile and can be used as a dip, a dressing, a marinade or a sauce! I love using it in so many ways, and it only takes 5 minutes to make!
I love a great peanut sauce. I’m talking, absolutely head over heels for one, and this my friends is a great peanut sauce. I’ve used it with Fresh Spring Rolls , an Asian Noodle Salad , my Tempeh Stir Fry and even with a Cashew Thai Quinoa Salad . It’s creamy, umami-packed, salty and high in protein and fat. Hello, flavour town. After realising that I was using it all the time and the feedback that it’s gotten, I decided that it needed its own blog post!
What is Thai Peanut sauce made of?
Thai Peanut Sauce is made up of peanut butter, soy sauce, ginger, a sweetener (I used maple syrup), rice wine vinegar, sesame seeds, a spice and water. In some more traditional versions, coconut milk is used instead of water, but I find this combination to be perfect. If you’re new to using peanut butter in dressings, you’re about to be blown away. Peanut butter brings all the ingredients together for a sweet spicy and salty sauce that works perfectly on salads, tofu, tempeh, noodles, as a dip for veggies and so much more.
How to make peanut sauce
Making the sauce is so easy. Blend all the ingredients together, and that’s it! You can mix them by hand with a whisk, in a jar with a lid, or in a food processor or blender . I’ve done all three and it’s really up to your preference. By hand will be the most natural consistency, and by blender will be the smoothest and creamiest.
What to eat with peanut sauce
Tips for making the peanut sauce
- Start with smooth peanut butter instead of chunky. If your peanut butter is very thick, I would microwave it for about 15 seconds before starting so that it’s smooth enough to blend with all the other ingredients.
- Adjust the sauce for your taste. You can more it saltier, sweeter, spicier – it’s up to you!
- You can double this sauce if you desire! I recommend making it before you need it, but it stores in your fridge for up to a week.
Peanut substitute
If you’re allergic to peanuts, you could easily swap it out. Almonds, tahini, sunflower seed butter – they’ll all work as a great base.
Ingredients
- ⅓ cup natural peanut butter , (85g) if your peanut butter is thick, microwave is for about 15 seconds first
- ¼ teaspoon ground ginger , or ¼ teaspoon freshly minced ginger (0.5g)
- 1 tablespoon maple syrup , or agave (21g)
- 2 tablespoons low sodium soy sauce , (30mL)
- 1 teaspoon rice wine vinegar , (5mL)
- ½ teaspoon sesame seeds , (1.5g)
- ¼ teaspoon crushed red pepper flakes , optional (0.35g)
- 2 tablespoons up to ¼ cup hot water , (30mL) for 2 tablespoons, ( 60mL) for ¼ cup
Instructions
- Whisk the peanut butter, ground ginger, maple syrup, soy sauce, rice wine vinegar, sesame seeds, crushed red pepper flakes and 2 tablespoons of the hot water together in a bowl, a jar with a lid (shake vigorously) or a small blender or food processor until smooth.
- Add some of the extra 2 tablespoons of hot water a little at a time to the sauce, whisking it in, depending on whether you need this for a sauce, dip or a dressing, to your desired consistency.
- Taste and adjust sweetness or saltiness according to your preference. This can be made ahead of time and stored in the fridge, or used immediately!
Notes
Thai Peanut Sauce
Ingredients
- ⅓ cup natural peanut butter (85g) if your peanut butter is thick, microwave is for about 15 seconds first
- ¼ teaspoon ground ginger or ¼ teaspoon freshly minced ginger (0.5g)
- 1 tablespoon maple syrup or agave (21g)
- 2 tablespoons low sodium soy sauce (30mL)
- 1 teaspoon rice wine vinegar (5mL)
- ½ teaspoon sesame seeds (1.5g)
- ¼ teaspoon crushed red pepper flakes optional (0.35g)
- 2 tablespoons up to ¼ cup hot water (30mL) for 2 tablespoons, ( 60mL) for ¼ cup
Instructions
- Whisk the peanut butter, ground ginger, maple syrup, soy sauce, rice wine vinegar, sesame seeds, crushed red pepper flakes and 2 tablespoons of the hot water together in a bowl, a jar with a lid (shake vigorously) or a small blender or food processor until smooth.
- Add some of the extra 2 tablespoons of hot water a little at a time to the sauce, whisking it in, depending on whether you need this for a sauce, dip or a dressing, to your desired consistency.
- Taste and adjust sweetness or saltiness according to your preference. This can be made ahead of time and stored in the fridge, or used immediately!
Video
Notes
Nutrition
Thai Peanut Sauce https://jessicainthekitchen.com/thai-peanut-sauce-recipe/ May 6, 2020
Learn how to make homemade pita chips in just a few steps! They’re crispy, perfectly seasoned and so easy to make. Plus they’re done in less than 15 minutes!
I remember the first time I made pita chips at home successfully. I felt like I had cracked the homemade chip code, with such little work. Homemade pita chips are one of the easiest snacks to make at home, and one of the best because they actually stay crispy up to a week after you make them!
While I do enjoy a bag of store-bought pita chips, I love making this pita chip recipe at home because I can add extra seasoning to them and control just how crispy I want them. Total win!
Why You’ll Love This Pita Chips Recipe
- The best way to use leftover pita bread . Maybe you bought a little too much bread for serving with your Crispy Homemade Falafel or Spicy Roasted Red Pepper Hummus . There’s an easy solution here and it’s this: learn now to make pita chips with it!
- Simple to make . You only need pita bread, oil, and some seasonings, and less than 15 minutes of your time to make your own homemade pita chips.
- Tastier than store-bought . These pita chips have a fresher texture and flavour than store-bought, plus you can customise the seasonings to your own preferences.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pita Bread – I make my homemade pita chips from pita bread, whether that’s bakery or store-bought. I’ve tried the fluffy ones, low carb ones, white and whole wheat ones, and they all taste incredible.
- Garlic powder
- Onion powder
- Ground black pepper
- Paprika – Smoked paprika works too!
- Sea salt
- Olive oil – Or any kind of oil.
How to Make Homemade Pita Chips
- Prep the pita bread. Cut each pita into 8 triangles by cutting each pita in half, then into quarters, then each quarter in half.
- Combine the seasonings. In a small bowl, mix the garlic powder, onion powder, pepper, paprika and sea salt. You can definitely customise the seasonings, but I love this combination.
- Brush the triangles with olive oil and seasonings. You can use a pastry brush or your fingertips to add the oil. Then sprinkle the seasoning on top. (Dry your hands first if you used them to add the oil, otherwise the seasoning mix will stick to them.)
- Bake your homemade pita chips, and bam, you’re done! It all comes together in less than 15 minutes, and you can easily half it or double it.
What to Serve With Pita Chips
Fact: Pita chips taste incredible by themself. Bigger fact: Pita chips taste even better with a dip. I love serving pita chips with:
- Homemade guacamole
- Pineapple salsa
- Homemade hummus
- Strawberry salsa
- Pretty much any dip
You can also make pita chips part of a mezze platter with olives, Vegan Kofta , Tabbouleh , and other Middle Eastern favourites. Or, add pita chips to Fattoush Salad —homemade are so much better than store-bought in this recipe!
Storage Instructions
These homemade pita chips are like magic. Store them in an airtight tupperware container at room temperature and they will stay crispy for up to a week!
More Snacks and Chips
- Sweet Potato Chips
- Vegan Cheez-Its
- Apple Chips
- Homemade Granola Bars
- Air Fryer Veggie Chips
- Peanut Butter Energy Balls
Ingredients
- 2 pita breads
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- pinch of paprika
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil or any oil
Instructions
- Preheat the oven to 400ºF/200ºC. Line a baking sheet with a silicone mat or with a prepared parchment paper or greased foil.
- Slice each pita bread into 8 triangles. Line the baking sheet with the pita chips, spreading them so they don’t touch.
- Combine the garlic powder, black pepper, paprika and sea salt in a small bowl. Spray or brush chips with oil, then sprinkle with the combination of half the seasonings. Flip the chips over, brush or spray with more oil, and sprinkle the remaining seasonings over.
- Bake for 8 minutes, until golden and crispy. Check at 6 minutes and rotate the pan if needed. Remove and allow to cool completely.
- Enjoy! You can store pita chips in an air tight tupperware container for up to a week (they will keep crispy).
