Are you ready for this spicy vegan peanut sauce? This sauce will take your pad thai to the next level with minimal effort, and is a great dip for veggies like carrots and bell peppers. You could use it a sandwich or salad dressing (um...bye mayo). So many possibilities!
It doesn't get easier than this - put everything into a medium mixing bowl and whisk. This spicy vegan peanut sauce contains peanut butter, sriracha, tamari (or soy sauce, or coconut aminos), sesame oil, lime juice, grated ginger, coconut milk, and rice wine vinegar.
You can make it easier by using a natural peanut butter. I like the Trader Joe's Organic Creamy Salted Peanut Butter but use what you have.1
It'll take a little elbow grease to get everything nice and smooth, but it'll be worth it, I promise. Once it's all combined, give it a taste, and adjust seasoning as you see fit. This recipe should be a guide - your peanut sauce can be whatever you want it to be!
- Want it spicier? Go for another ½ tsp sriracha.
- A little cooler? Maybe a couple more Tbsp coconut milk.
- Need it thicker for a vegetable dip? Try a few more Tbsp of peanut butter.
- Thinner for pad thai or noodles? Try more coconut milk.
Note: if you store this sauce in the fridge, it will thicken up like peanut butter, so if you're using for noodles, leave it out at room temp for a couple of hours.
Can I use regular peanut butter (like Jiff) or freshly ground peanut butter? You can, but the texture might be a little different. Make sure to taste and adjust - Jiff might be a little saltier and thicker than natural PB, so try a little more coconut milk, and a little less lime juice. Freshly ground peanut butter doesn't usually have salt added, so you might need to add some and a little more lime juice.
How do you make pad thai? Check out this whole post on the subject.
1Hot tip: how to store natural peanut butter - when you open it for the first time, stir with a knife or spoon to recombine the oil and peanut butter. Then store in the fridge. The TJ's peanut butter will stay combined that way, but still soft enough to really turn into a nice sauce.
- ¾ cup full fat coconut milk
- ½ cup natural peanut butter
- 2 Tbsp rice wine vinegar
- 1 Tbsp sriracha
- 1 Tbsp tamari (or soy sauce, or coconut aminos)
- 1 Tbsp grated ginger
- Juice of 1 lime
- 1 tsp sesame oil
- Combine all ingredients in a medium mixing bowl, and whisk until combined (2-3 minutes). The peanut butter may take a little while to mix in - that is ok!
- Use as a pad thai sauce, a noodle sauce, vegetable dip, sandwich sauce, or salad dressing. Anything goes!