Monday, December 28, 2020


Thai Peanut Dressing - Closet Cooking

As you may know by now if you have been following this blog, we have been fans of Thai Cuisine ever since we moved to Virginia over 30 years ago.  However, we have only started making these dishes ourselves for about five of those years.  Before that and through a work colleague of Gregg, we were introduced to a restaurant in Arlington shortly after we moved to our present home.  It was the greatest place and we could not have chosen a better one to introduce us to Thai Cuisine.    The owners and staff were wonderful, and treated us like family every time we walked through the door.  After several years and much to everyone’s great loss, the restaurant was finally closed. 

Two years went by and we were delighted when a Thai restaurant opened up in one of the shopping complexes we used to frequent.  This became another favorite and we loved their food also, and the people who owned that one were as warm and friendly.   Once again, after being regulars for another dozen years, it also closed.  

The time seemed to be right to try and create our favorite dishes, and we began the experiment,  could we make Thai dishes that we knew and loved in our own kitchen.  They may not have been up to the expertise of the places we knew and loved, but they were darned close and we haven’t looked back.  

The recipe I am sharing today is a simple yet delicious peanut sauce.   There is no picture, but you can see photos if you click on the link above.  There are also several dishes that use this sauce.  

Described as “a quick and easy, pantry, Thai style peanut dressing that is so irresistibly delicious”, we can highly recommend this recipe if you are a fan of Thai Cuisine.  I also highly recommend you read the original recipe.  


Thai Peanut Dressing

Preparation time: 10 minutes 

Total Time: 10 minutes 

Servings: 16 (1 cup or 16 1 tablespoon servings)

A quick and easy, pantry, Thai style peanut dressing that is so irresistibly delicious!


1/4 cup peanut butter

1/2+ cup water (or coconut milk)

2 tablespoons soy sauce (or fish sauce)

2 tablespoons rice vinegar (or cider vinegar or lime juice)

2 tablespoons brown sugar (or honey or palm sugar)

1 tablespoon chili sauce (or to taste)

2 teaspoons garlic, grated

2 teaspoons ginger, grated

2 tablespoons peanuts roasted and chopped

1 teaspoon toasted sesame oil (optional)

1 tablespoon cilantro (optional)


Puree everything in a blender or food processor.

Option: Replace the chili sauce with birds eye chilies.

Note: Add enough water (or coconut milk) to get the consistency to that of a pourable dressing.

Nutrition Facts: Calories 39, Fat 2g (Saturated 0.5g, Trans 0), Cholesterol 0, Sodium 125mg, Carbs 2g (Fiber 0.4g, Sugars 1g), Protein 1g

We used this sauce in a simple vegetable stir-fry using what we had in the fridge, and mixed with Ramen noodles cooked to the package directions first.  We tweaked it a little to suit our own taste, not much. We added more chile sauce for a little extra heat, and a smidgen of water as we chose the option of coconut milk.  You can do this to your own taste, and a little at a time would be recommended.  

We are also going to try it with Jasmine Rice next time  

Thanks for looking and have a great week.


  1. It looks wonderful, and so versatile1

    1. Thank you Ginny, we will be making it again today (1-3-21) with tofu :)

  2. That does sound good - and very versatile. Thank you.

    1. Thank you EC, it certainly is very versatile :)

  3. Hello, Denise

    This Thai dressing sounds delicious, I would love to try it.
    Thanks for sharing the recipe. Take care, have a happy new week!

  4. I have never had Thai or any asian food, except sweet and sour chicken. bob and I don't like spices in our food, so have not tried it. we even get upset if a pizza has oregano on it. but i do love peantu butter

    1. I remember when I lived in my home town in England, we only had one Chinese Restaurant and it was a special treat to go there, birthdays, etc. I remember the only thing all of us ordered was the sweet and sour pork. We enjoyed it so much but obviously we weren't very adventurous. As the old saying goes, "You've come a long way baby". :)

  5. Thanks for sharing this. I make Thai food too and have only used doctored up bottled peanut dressing. I'll definitely be making my own now :)

    1. You are very welcome Martha and that's what we have used, the bottled kind. Hope you like it, you can tweak it to your own taste.

  6. Being warmly introduced to a new cuisine, is the best way to approach it, I'm sure. You were lucky to get this opportunity.


    1. It was the best way to get introduced to Thai food. We have so many good memories from our visits to these two restaurants and the people who took care of us.

  7. Interesting recipe. I have never tried a peanut dressing on stir fry.

    1. I love anything peanut butter, this fits right in with my taste :)

  8. Replies
    1. Great, thanks Christine, I hope you enjoy it :)

  9. Well that looks easier than I thought it would be. Sounds yummy. We have one Thai restaurant in town that we are so happy with. We don't have a lot of options in our small country town so when they opened we were excited and then when their food was so fresh and authentic it was a win win!

    1. Thanks Ellen, so nice that you have one restaurant you can enjoy. We live in a hustle bustle kind of area. There are many here :)


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