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It’s All About the Dressing!
I make this really flavorful Asian Noodle Salad that I learned from a Thai restaurant. The best part of that salad is always the Thai peanut dressing it just gives the salad oomph! That oomph is a combination of fresh ginger, fresh garlic, and creamy peanut butter.
I looked forward to the dressing in that salad and get compliments on the dressing all the time, so I decided it needed its own dedicated recipe!
Happy Cooking!
– Yumna
Thai Peanut Dressing Ingredients
- Soy sauce: If you’re gluten-free, use tamari!
- Rice vinegar: This is a mild vinegar. If you don’t have it, I’d use white wine vinegar.
- Creamy peanut butter: Make sure to use unsweetened peanut butter! Almond butter would also be delicious.
- Sesame oil: Toasted sesame oil has more flavor than untoasted oil!
- Sriracha: You can use another kind of hot sauce! I like 2 teaspoons, but add more or less depending on your spice tolerance.
- Sugar: This balances the saltiness of the Thai peanut salad dressing! You could use 2 teaspoons of honey or maple syrup instead.
- Ginger and garlic: There’s no need to chop the ginger or garlic. The blender will do the work for you.
Popular Additions
- Lime. I love lime in peanut sauce! Try adidng a teaspoon or two of lime zest and a tablespoon of juice.
- Fresh herbs. After the peanut salad dressing’s blended, mix in 2 tablespoons of chopped, fresh cilantro.
- Sesame seeds. If you like sesame as much as I do, whisk in a tablespoon or two of toasted sesame seeds into the dressing after blending.
- Green onion. For an onion-y bite, stir in a thinly sliced green onion. I like to use the white and green parts!
How to Make Thai Peanut Dressing
My Best Thai Peanut Salad Dressing Tips
- Use either a food processor or a blender. Some recipes work better with either a food processor or blender. This isn’t one of them! Both machines will get the dressing smooth.
- Use a spoon to peel the ginger. I find using a spoon to peel the ginger is the easiest way to remove the tough, papery skin!
- Use more peanut butter for a thicker dressing. If you want a creamier, thicker sauce—I love this with roasted chicken or tofu—just use more peanut butter. I would start with 2 extra tablespoons and add more as needed.
- Make sure your peanut butter is creamy and loose. It’ll be easier to blend this way! If it’s not, I’d try microwaving it for 30 seconds.
Serving Ideas
Recipe Help & FAQs
Kept in an airtight container or jar in the fridge, this dressing will last for up to a week!
If your dressing is too thick, I would add water (1 tablespoon at a time) until the sauce is creamy and loose enough.
If the sugar doesn’t dissolve in the dressing, it can taste grainy. I would keep blending to dissolve it! Next time, you can also try whisking the sugar with a little hot water first.
More Homemade Dressing Recipes:
- Creamy Tahini Dressing
- Greek Salad Dressing
- Balsamic Vinaigrette
- Caesar Salad Dressing
- Easy Salad Dressing 101
If you try this Thai Peanut Dressing recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Thai Peanut Dressing Recipe
Ingredients
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons creamy peanut butter
- 2 teaspoons toasted sesame oil
- 2 teaspoons Sriracha or to taste
- 2 teaspoons granulated sugar
- 1 inch fresh ginger peeled
- 2 garlic cloves
Instructions
- Place the soy sauce, rice vinegar, peanut butter, sesame oil, sriracha, sugar, ginger, and garlic in a small blender or food processor and blend until well combined and smooth.
- Taste and adjust seasoning if necessary. Use it with your favorite salads.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
