Creamy Thai Peanut Dressing made in minutes with peanut butter, honey, soy sauce, and vinegar. Perfect for salads, bowls, and noodles.
author’s note
The Dressing I Couldn’t Stop Thinking About
I am a total peanut butter lover, which probably doesn’t surprise long-time readers. But for the longest time, I never found a peanut sauce or dressing I actually loved. And I tried a lot of them.
A few years ago, I ordered a Thai quinoa salad at a small local salad and sandwich shop, and it came with a sweet peanut dressing. One bite and I was hooked. It was SO good. I spent weeks trying to recreate it at home, dragging my family back to that tiny restaurant again and again so I could “study” the salad, then hurrying home to test new versions until I finally nailed it.
The ingredients aren’t all traditional for a Thai peanut dressing, but the flavor is exactly like the one that first blew my mind. I still make that salad all the time, especially in the summer, and love tossing in some meal-prepped chicken to turn it into a full meal.
I also use this dressing everywhere else. It’s amazing with spring rolls, as a dip for raw veggies, or drizzled over grain and buddha bowls. I make it so often that I decided it finally deserved its own spot on the site!
This dressing is definitely on the sweeter, more Americanized side, but that’s exactly what I was going for. It tastes just like the one from that little shop I couldn’t stop thinking about.
Thai Peanut Dressing Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Creamy peanut butter | Use a smooth, well-stirred creamy peanut butter, not chunky. I love Costco’s peanut butter or good old Skippy! |
| Honey | Add slowly and taste as you go if you’re concerned about the dressing being too sweet. |
| Rice vinegar | Also called rice wine vinegar, it gives this dressing just the right punch. |
| Soy sauce | Be sure to use lite soy sauce, not regular! |
| Cayenne pepper | Optional, but great to balance out the heat! Swap with red pepper flakes in a pinch. |
Quick Tip
No blender? No problem. Just whisk everything together in a bowl. It takes a little extra effort, but it will still turn out smooth and creamy.
How To Make This Thai Peanut Dressing
- Add ingredients to a small blender or food processor.
- Blend until smooth and creamy.
- Adjust consistency with a splash of water if needed.
- Taste and tweak sweetness or heat to preference.
- Chill or serve immediately over your favorite dish.
Chelsea’s Recipe Tip
Ways I Love Using This Dressing
- Drizzled over chicken or cooked tofu
- Mixed with cold noodles and crunchy veggies like this soba noodle salad
- Served as a dip for spring rolls
- Spoon Thai peanut dressing over roasted broccoli or carrots
Storage
Store this Thai peanut dressing in an airtight container in the fridge for up to 5 days. It will thicken as it chills, so just stir in a splash of water before serving to loosen it back up.
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Thai Peanut Dressing
Video
Equipment
Ingredients
- 1/4 cup creamy peanut butter
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons water
- 1-1/2 tablespoons rice vinegar
- 1-1/2 tablespoons reduced-sodium soy sauce
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper optional, depending on your preference for heat
Instructions
- Add peanut butter, honey (see note 1), olive oil, water, rice vinegar, soy sauce, pepper, and cayenne (if using) to a small, powerful blender. Blend until smooth, then refrigerate to let the flavors meld and deepen.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
