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Here’s a recipe for BEST-EVER Thai Peanut Sauce! This easy vegan recipe is the perfect dipping sauce for Spring Rolls, Satay or tossed with a Thai Noodle Salad.  Its secret ingredient will have you craving it and coming back for more! Simple, healthy, vegan!

BEST EVER Thai Peanut Sauce! This easy vegan recipe is the perfect dipping sauce for Spring Rolls. It's secret ingredient will have you coming back for more! Simple & healthy! #thaipeanutsauce #peanutsauce #peanutsaucerecipe #bestpeanutsauce #vegan #glutenfree

I know what you are thinking… how dare I say this is the BEST Thai Peanut Sauce eeeeeeever?  Yes, pretty brazen, haha I know, but that’s how solidly I feel about it and I think you will too after you try it!  😉

If you’ve been here a while, you’re probably already familiar with this Thai Peanut Sauce from the Thai Noodle Salad Recipe. Lately, we’ve been dipping our Vegan Spring Rolls and Satays in it,  and boy, does it satisfy!

Not cloyingly sweet with just a hint of heat, it is pleasingly balanced, hitting all the right notes on the palate.

What makes this Peanut Sauce the Best?

It’s the addition of a fresh-squeezed orange juice that brings this recipe to life, the secret ingredient that elevates it and has us all craving more.

ingredients in peanut sauce

What you’ll need to make the BEST Peanut Sauce:

Simple accessible ingredients make this recipe very quick and easy to make!

blended peanut sauce in a blender

How to make Peanut Sauce:

Peanut Sauce is very fast and easy to make. Simply add the ingredients to the blender and blend until smooth!  Adjust salt and heat levels to your liking!

How to store Peanut Sauce:

Peanut Sauce can be stored in the fridge for up to 5 days, in a sealed glass jar. It can also be frozen for up to 6 months!

How to use Peanut Sauce:

You’ll find so many uses for peanut sauce once you give this a try, but here are some of my go-to recipes that are delicious with peanut sauce:

Peanut Dipping sauce for spring rolls

Use Peanut Sauce as a Dipping Sauce for spring rolls! Try this Healthy Vegan Spring Rolls with Peanut Sauce Recipe.

Or use it to bathe Thai noodles and healthy veggies in this Thai Noodle Salad!

thai noodles tossed with peanut sauce

Use peanut sauce in Burritos and Tacos!

 Thai Burrito with Peanut Sauce

Or spoon it over Buddha Bowls!

Buddha Bowl with peanut sauce

Give this Thai Peanut Sauce a try and see what you think!

This recipe for Thai Peanut Sauce is simple, easy and DELICIOUS! THE perfect dipping sauce for Spring Rolls. It's secret ingredient will have you coming back for more! VEGAN!

Share your feedback in the comments below and have a fabulous week.



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Thai peanut sauce for dipping spring rolls or salads

Thai Peanut Sauce

  • Author: Sylvia Fountaine| Feasting at Home
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: sauce, thai food
  • Method: Blended
  • Cuisine: Thai
  • Diet: Vegan


The BEST-EVER Thai Peanut Sauce! This vegan peanut sauce recipe is the perfect dipping sauce for Spring Rolls and satays. Its secret ingredient will have you coming back for more! Simple & healthy!


Units Scale
  • 6 thin slices of ginger- cut across the grain, about the size of a quarter. (No need to peel)
  • 2 fat cloves garlic
  • 1/2 cup fresh orange juice (roughly 1 large orange)
  • 1/3 cup lime juice ( 2 limes)
  • 1/4 cup soy sauce or Gluten-free Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
  • 1/3 cup maple syrup, honey, palm sugar or agave, more to taste
  • 1/3 cup toasted sesame oil (6 tablespoons)
  • 1/2 cup unsweetened peanut butter (or sub almond butter!)
  • 1 teaspoon salt
  • optional: 1 -2 teaspoons cayenne pepper (or a squirt of sriracha sauce)


  1. Place all ingredients in a blender – ginger, garlic, orange juice, lime juice, soy sauce, maple, sesame oil, and peanut butter and salt,  and blend until smooth. Taste. Adjust sweetness, salt and cayenne to your liking.
  2. Note: Unripe limes can make this too tart. Adjust by adding more sweetness. Find your perfect balance.
  3. Use this on salads, or as a dipping sauce for spring rolls and satays.


  • The Orange Juice makes this… and is a MUST!
  • Peanut sauce will last up to 5 days in a sealed jar in the fridge.
  • Peanut Sauce can be frozen, just whisk well after thawing.
  • For added depth or “umami”, feel free to add a tiny splash of fish sauce. Not necessary though!


  • Serving Size: 3 tablespoons
  • Calories: 189
  • Sugar: 9.1 g
  • Sodium: 695.1 mg
  • Fat: 14.9 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 12.2 g
  • Fiber: 0.8 g
  • Protein: 3.8 g
  • Cholesterol: 0 mg

Keywords: peanut sauce recipe, Spring Roll dipping Sauce, Thai Peanut Sauce, Best peanut sauce, vegan peanut sauce, Best ever peanut sauce, gluten free peanut Sauce,

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Recipe rating


  1. Utterly amazing recipe and super quick and easy to make. I also used grapefruit juice as I didn’t have any orange juice – was wonderful. Basic quantity made loads and I’ll definitely be freezing some.

  2. Peanut Perfection! I didn’t have an orange (or OJ) so I squeezed a ruby red grapefruit instead and it worked fine. Grapefruit flavor undetectable. Just mentioning in case anyone else finds themselves in the same situation:-)

  3. Halved it the first time, it sounded like too much. I was so wrong! Had individual dipping dishes, and “caught” my adult daughter literally drinking it from the dish!

  4. This truly IS the BEST peanut sauce. I have made other peanut orange sauces in the past which were disappointing and used oj concentrate. Fresh orange juice is indeed a must here. I am making your Thai noodle salad tomorrow and the Thai burritos in a few days, but I might need to make another batch of sauce by then. I was glad nobody could see me as I slid my fingers beneath the blender blades to get every last drop of sauce. So delicious! A few spoonfuls later I decided to have a regular tossed green salad for lunch with probably too much of this dressing (is it possible?) Just had to come back and tell you how much I am enjoying this! I used the maple syrup and 1 tsp of cayenne. Not too hot, not too sweet, not too salty…..JUST right! Peanut perfection!!

  5. This was very easy to make, I didn’t have fresh ginger or garlic so I used frozen cubes of each and still turned out good!

  6. This recipe is a staple whenever I make veggie-filled dishes…and as Sylvia says, the fresh orange juice literally MAKES this recipe. Don’t skip it.

  7. This is a total family favorite at our house, and if I had my way I’d put that peanut sauce on everything!

  8. I am always a bit skeptical about “best ever” titles, but I had to remind my spouse many times that it was a dipping sauce, not a main dish. It really is the “best ever” Thai Peanut Sauce!

  9. My family loves peanut sauce but I never made it until now. It was a success. I’m definitely making more for freezing.

  10. I think that best ever” as a descriptor may apply here- this is a fantastic sauce! Perfect balance of everything – I made it yesterday for the rice noodle salad and today I’m making it for satay that I’m bringing to a party tomorrow. Mmm!

  11. OK yes, this is the best ever peanut sauce–the orange is a great addition. I use less sesame oil because I find it overpowers and I’ve been know to sub crunchy peanut butter when that’s what I have (it smoothens out in the blender),but it all works. Love using amber maple syrup in asian dressings–the caramely flavours go so well. cheers, b

    Are you writing a cookbook soon? I need to bookmark so many of your recipes!

    1. Glad this worked for you Bri- no cookbook in the works yet, but soon a site redesign so you can save recipes.

  12. Just delicious! I could eat this sauce straight up by the spoonful. I’ve never made peanut sauce before (new to Thai cuisine) – and actually still haven’t. I subbed in Almond butter for the peanut butter. It’s terrific, and the organic tamari I used gave it a beautiful depth of color. A new favorite. Also made the Thai noodle salad mentioned, adding yellow pepper and snap peas, and using organic soba noodles. The hubs said, “You need to put this in the regular rotation”. We both loved it. Continued gratefulness to Sylvia for sharing!

  13. I wonder if organic almond butter would be an acceptable sub? I avoid peanuts (and peanut butter) due to glutamate, which is neurotoxic (Dr. Russell Blalock). Thoughts?

      1. Terrific! Looking forward to trying it. BTW Thank you SO MUCH for all you do! You taught me Sourdough bread in 2020 when I found your site and video (so well done and helpful). I’m loving the nutrient-rich, plant-based recipes that you post every weekend. They inspire me! XO from the North Georgia Mountains 🙂

  14. I haven’t made this recipe yet, but I am wondering do you have a place on your web site to save recipes? I found a pomegranate dressing that sounded so good, but I have looked for it and looked for it and have not been able to find it again. The peanut dressing sounds so delicious. It’s one of my favorite dressings and I also love your web site.

    1. You can now save recipes on the site- click on the My Recipe Box Tab at the top. 🙂

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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