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Thai Peanut Sauce/Dressing

Thai Peanut Dressing

We love using peanut butter in our house.  (My apologies to those families who have to steer clear of the offending nut.)  This Thai Peanut Dressing is one of the most flavorful and easiest to make that I have found over the years.

It has become a “staple” dressing for us.  We use it as a dressing over shredded cabbage or vegetables, rice dishes, and also as a dipping sauce for chicken wraps or sandwiches.

Thai Peanut Dressing

Thai Peanut Dressing, pictured here with a bowl of brown rice, shredded carrots, steamed broccoli, chopped rotisserie chicken, and chopped granny smith apples! Yum!

Thai Peanut Dressing in blender

The Thai Peanut Dressing is easily made using a blender–that’s it!

Thai Peanut Dressing
Prep time
Total time
Recipe type: Sauce
Cuisine: Asian
Serves: about 2 cups
  • 1 Tablespoon finely chopped peeled fresh ginger
  • ¼ cup chopped shallot
  • ¼ cup plus 1 Tablespoon creamy peanut butter (We use the Natural Jif, as it does not have hydrogenated oils in it.)
  • ½ cup rice-wine vinegar (or rice vinegar)
  • 3 Tablespoons soy sauce (We use Bragg's Liquid Aminos as a healthier option.)
  • 3 Tablespoons dark brown sugar (or Sucanat)
  • ¼ cup canola oil
  1. Place all ingredients in a blender and blend until smooth!

Store any leftover sauce in the fridge for a few days or longer in the freezer. Voila!

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