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.
Re the peanut sauce, The recipe is for 6 servings. How much is a serving?
There’s no exact measurement. If you divide the sauce evenly into 6 containers, each container is one serving.