I make this primarily as a dip for Vietnamese summer rolls. The leftovers I use in Thai wraps with rice, chicken and veggies. Stores well in refrigerator for a month.


  • 2 T vegetable oil
  • 1/4 c scallions, finely chopped
  • 1 clove garlic, finely chopped
  • 1 T ginger root, freshly grated
  • 1 c water
  • 1/2 c peanut butter (recommend natural)
  • 1/4 c soy sauce
  • 1/4 c rice vinegar
  • 3 T firmly packed brown sugar
  • 1-2 dashes dried hot red pepper flakes


Day Ahead:
In a saucepan, heat oil over moderate heat until hot buy not smoking. Cook scallions, garlic and ginger, stirring, until fragrent - about 1 minute.
Stir in remaining ingredients and bring to a simmer, stirring constantly until mixture is smooth. Cool to room temperature and refrigerate.
Day Of:
Warm sauce in microwave. If sauce is too thick, stir in 1 to 2 T hot water until sauce reaches desired consistency.

Yields about 2 1/2 cups of sauce.

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Submitted 6/13/05.
Source: Allison C.
Submitted By: Maddie
Spicey Thai Peanut Sauce