28 Delicious Thai Recipes with Flavorful Peanut Sauce

Nothing beats the rich, creamy taste of homemade peanut sauce, and we’ve gathered 28 delicious Thai recipes that make it the star of the show. From quick weeknight dinners to impressive dishes for guests, these flavorful meals will bring the vibrant tastes of Thailand right to your kitchen. Get ready to explore a world of amazing flavors that will have everyone asking for seconds!

Thai Chicken Satay with Peanut Dipping Sauce

Perfectly grilled chicken skewers with a creamy peanut dipping sauce make this Thai classic an approachable weeknight dinner that delivers authentic flavors. Preparing this dish involves marinating chicken strips in a fragrant spice blend, then grilling them to juicy perfection while you whip up the simple peanut sauce. Let’s walk through each step methodically to ensure your satay turns out tender and flavorful.

Ingredients

– 1.5 lbs chicken breast
– 1/4 cup coconut milk
– 2 tbsp soy sauce
– 1 tbsp brown sugar
– 2 tsp curry powder
– 1 tsp turmeric
– 2 cloves garlic
– 1/2 cup creamy peanut butter
– 2 tbsp lime juice
– 1 tsp red pepper flakes
– 1/4 cup water
– 8 wooden skewers

Instructions

1. Soak 8 wooden skewers in water for 30 minutes to prevent burning during grilling.
2. Cut 1.5 lbs chicken breast into 1-inch wide strips against the grain for maximum tenderness.
3. Mince 2 cloves garlic finely to distribute flavor evenly throughout the marinade.
4. Whisk together 1/4 cup coconut milk, 2 tbsp soy sauce, 1 tbsp brown sugar, 2 tsp curry powder, 1 tsp turmeric, and minced garlic in a medium bowl.
5. Add chicken strips to the marinade, tossing to coat completely, then refrigerate for at least 2 hours or up to overnight.
6. Thread marinated chicken strips onto soaked skewers, leaving 2 inches at the bottom for handling.
7. Preheat grill or grill pan to medium-high heat (400°F) and lightly oil the grates.
8. Grill chicken skewers for 4-5 minutes per side until internal temperature reaches 165°F and exterior has visible grill marks.
9. While chicken grills, combine 1/2 cup creamy peanut butter, 2 tbsp lime juice, 1 tsp red pepper flakes, and 1/4 cup water in a small saucepan.
10. Heat peanut sauce over medium-low heat for 3-4 minutes, stirring constantly until smooth and warmed through.
11. Transfer grilled chicken skewers to a serving platter and serve immediately with warm peanut sauce.

Lightly charred edges give way to incredibly moist chicken that pairs beautifully with the creamy, slightly spicy peanut sauce. For a complete meal, serve these skewers over jasmine rice with quick-pickled vegetables, or enjoy them as an appetizer that will transport your taste buds straight to Thailand.

Spicy Thai Noodles with Creamy Peanut Sauce

Let’s create a restaurant-worthy Thai noodle dish right in your own kitchen. Learning to make these spicy noodles with creamy peanut sauce is simpler than you might think, and I’ll guide you through each step methodically. You’ll be amazed at how quickly this flavorful meal comes together with just a few key ingredients.

Ingredients

– 8 oz rice noodles
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 lb chicken breast, thinly sliced
– 1 red bell pepper, julienned
– 2 carrots, julienned
– 1/4 cup creamy peanut butter
– 3 tbsp soy sauce
– 2 tbsp lime juice
– 1 tbsp honey
– 1 tsp red pepper flakes
– 1/4 cup chopped peanuts
– 1/4 cup fresh cilantro, chopped
– 2 green onions, sliced

Instructions

1. Place 8 oz rice noodles in a large bowl and cover with hot water for 8 minutes until pliable but firm.
2. Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
3. Add 2 cloves minced garlic and 1 tbsp grated ginger, stirring for 30 seconds until fragrant.
4. Add 1 lb thinly sliced chicken breast and cook for 5-6 minutes until no pink remains.
5. Tip: Don’t overcrowd the pan – cook chicken in batches if needed for proper browning.
6. Add 1 julienned red bell pepper and 2 julienned carrots, stir-frying for 3 minutes until slightly softened.
7. In a small bowl, whisk together 1/4 cup creamy peanut butter, 3 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp honey, and 1 tsp red pepper flakes until smooth.
8. Drain the soaked noodles and add them to the wok with the vegetables and chicken.
9. Pour the peanut sauce over the noodle mixture and toss everything together for 2 minutes until well coated and heated through.
10. Tip: If the sauce seems too thick, add 1-2 tbsp of warm water to reach your desired consistency.
11. Remove from heat and garnish with 1/4 cup chopped peanuts, 1/4 cup chopped cilantro, and 2 sliced green onions.
12. Tip: For maximum flavor, let the dish rest for 2 minutes before serving to allow the noodles to absorb the sauce.

Enjoy the perfect balance of textures in this dish – the chewy noodles contrast beautifully with the crisp vegetables and tender chicken. Each bite delivers a complex flavor profile where the creamy peanut sauce mellows the spicy kick while the fresh herbs add brightness. Consider serving it in lettuce cups for a low-carb option or topping with a fried egg for extra protein.

Grilled Tofu Skewers with Savory Peanut Sauce

Just imagine biting into perfectly grilled tofu skewers, their smoky exterior giving way to a tender center, all drizzled with a rich, savory peanut sauce that balances nutty, salty, and slightly sweet flavors. This recipe breaks down the process into simple, manageable steps, ensuring even first-time grillers can achieve delicious results. Let’s walk through each stage together, from prepping the tofu to mastering the sauce.

Ingredients

• 1 block extra-firm tofu
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1/2 cup creamy peanut butter
• 2 tbsp lime juice
• 1 tbsp maple syrup
• 1/4 cup water
• 1/4 tsp garlic powder
• 1/4 tsp red pepper flakes
• 4 wooden skewers

Instructions

1. Soak 4 wooden skewers in water for 30 minutes to prevent burning on the grill.
2. Press 1 block extra-firm tofu between paper towels with a heavy pan for 20 minutes to remove excess moisture.
3. Cut the pressed tofu into 1-inch cubes for even cooking.
4. In a bowl, whisk together 2 tbsp soy sauce and 1 tbsp olive oil to create a marinade.
5. Toss the tofu cubes in the marinade, coating them evenly, and let sit for 10 minutes.
6. Thread the marinated tofu cubes onto the soaked skewers, leaving small gaps between pieces.
7. Preheat a grill or grill pan to medium-high heat (375°F) for 5 minutes.
8. Place the skewers on the grill and cook for 4–5 minutes per side, until grill marks appear and the edges are lightly charred.
9. While grilling, make the sauce by combining 1/2 cup creamy peanut butter, 2 tbsp lime juice, 1 tbsp maple syrup, 1/4 cup water, 1/4 tsp garlic powder, and 1/4 tsp red pepper flakes in a small saucepan.
10. Heat the sauce over low heat, stirring constantly for 2–3 minutes, until smooth and warmed through.
11. Remove the skewers from the grill and drizzle with the warm peanut sauce before serving.

Keep these skewers in mind for your next gathering—the firm, chewy tofu paired with the creamy, slightly spicy sauce creates a satisfying contrast that’s perfect over rice or alongside a crisp salad. Their versatility makes them a crowd-pleaser, whether you’re hosting a barbecue or enjoying a quick weeknight meal.

Thai Peanut Salad with Crunchy Vegetables

A perfectly balanced Thai peanut salad starts with crisp vegetables and a creamy, savory dressing that comes together in minutes. This recipe walks you through each preparation step methodically, ensuring even beginners achieve restaurant-quality results. You’ll learn proper vegetable cutting techniques and dressing emulsification for optimal texture and flavor integration.

Ingredients

– 1 head romaine lettuce
– 2 medium carrots
– 1 English cucumber
– 1 red bell pepper
– 1/2 small red cabbage
– 1/2 cup roasted peanuts
– 1/4 cup creamy peanut butter
– 3 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1 garlic clove

Instructions

1. Rinse the romaine lettuce under cold running water for 30 seconds to remove any dirt.
2. Pat the lettuce completely dry with paper towels to prevent dressing dilution.
3. Chop the lettuce into 1-inch pieces using a sharp chef’s knife.
4. Peel the carrots with a vegetable peeler to remove the outer skin.
5. Cut the carrots into thin matchsticks approximately 2 inches long.
6. Slice the English cucumber into quarter-inch rounds using a serrated knife.
7. Remove the seeds from the red bell pepper by cutting around the core.
8. Slice the bell pepper into thin strips matching the carrot dimensions.
9. Shred the red cabbage into fine pieces using a mandoline or sharp knife.
10. Combine all prepared vegetables in a large mixing bowl.
11. Whisk the peanut butter, soy sauce, and lime juice in a separate bowl until smooth.
12. Add the honey, sesame oil, grated ginger, and minced garlic to the dressing mixture.
13. Continue whisking for 60 seconds until the dressing emulsifies and thickens slightly.
14. Pour the dressing over the vegetable mixture in the large bowl.
15. Toss the salad thoroughly for 45 seconds to coat every vegetable piece evenly.
16. Crush the roasted peanuts with a rolling pin until coarsely broken.
17. Sprinkle the crushed peanuts over the dressed salad as a final garnish. Keep enjoying the delightful contrast between the creamy peanut dressing and the satisfying crunch of fresh vegetables. For a creative twist, serve this salad in lettuce cups or add grilled chicken for extra protein.

Stir-Fried Thai Beef with Spicy Peanut Sauce

Facing a busy weeknight but craving something spectacularly flavorful? This stir-fried Thai beef with spicy peanut sauce comes together in under 30 minutes, delivering restaurant-quality results right in your own kitchen. Follow these methodical steps for a perfectly balanced dish every time.

Ingredients

– 1 lb beef sirloin, sliced thin
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 red bell pepper, sliced
– 4 green onions, cut into 1-inch pieces
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1 tsp sriracha
– 1/2 cup coconut milk
– 1 tsp brown sugar
– 1/4 cup chopped peanuts
– 1/4 cup fresh cilantro leaves

Instructions

1. Slice 1 lb beef sirloin against the grain into 1/4-inch thick strips.
2. Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add beef strips in a single layer and cook undisturbed for 2 minutes to develop a sear.
4. Flip beef and cook for 1 additional minute until browned but still pink inside.
5. Transfer beef to a clean plate using a slotted spoon, leaving oil in the pan.
6. Add 3 cloves minced garlic to the hot oil and cook for 30 seconds until fragrant.
7. Add 1 sliced red bell pepper and cook for 2 minutes until slightly softened.
8. Reduce heat to medium and add 1/4 cup peanut butter, 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp sriracha, 1/2 cup coconut milk, and 1 tsp brown sugar.
9. Whisk sauce continuously for 2 minutes until smooth and slightly thickened.
10. Return cooked beef and any accumulated juices to the pan.
11. Add 4 green onions cut into 1-inch pieces and toss everything together for 1 minute until heated through.
12. Remove from heat and sprinkle with 1/4 cup chopped peanuts and 1/4 cup fresh cilantro leaves.

You’ll love how the tender beef contrasts with the crisp-tender vegetables, all coated in that creamy, slightly spicy peanut sauce that’s neither too thick nor too thin. For a complete meal, serve it over jasmine rice with extra lime wedges for squeezing, or wrap it in butter lettuce cups for a low-carb option that highlights the vibrant flavors.

Vegan Thai Lettuce Wraps with Tangy Peanut Sauce

Zesty and fresh, these vegan Thai lettuce wraps bring vibrant flavors to your table with minimal effort. Zero cooking experience needed as we walk through each simple step together, creating a satisfying meal that’s both light and packed with texture. You’ll love how the tangy peanut sauce ties everything together in a refreshing, hands-on dish.

Ingredients

• 1 head butter lettuce
• 1 tbsp olive oil
• 1 cup finely chopped mushrooms
• 1/2 cup diced red bell pepper
• 1/4 cup shredded carrots
• 2 tbsp soy sauce
• 1/4 cup creamy peanut butter
• 2 tbsp lime juice
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 1 clove minced garlic
• 2 tbsp chopped cilantro
• 2 tbsp chopped peanuts

Instructions

1. Separate 8 large butter lettuce leaves from the head, rinse them under cold water, and pat completely dry with paper towels.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
3. Add 1 cup finely chopped mushrooms and cook for 5 minutes, stirring occasionally, until they release their moisture and turn golden brown.
4. Stir in 1/2 cup diced red bell pepper and 1/4 cup shredded carrots, cooking for 3 more minutes until slightly softened.
5. Pour 2 tablespoons soy sauce over the vegetable mixture and cook for 1 minute, stirring constantly to coat evenly.
6. Remove the skillet from heat and let the filling cool for 5 minutes to prevent the lettuce from wilting.
7. In a small bowl, whisk together 1/4 cup creamy peanut butter, 2 tablespoons lime juice, 1 tablespoon maple syrup, 1 teaspoon grated ginger, and 1 clove minced garlic until smooth.
8. If the sauce seems too thick, add water 1 teaspoon at a time while whisking until it reaches a drizzling consistency.
9. Spoon 2 tablespoons of the vegetable filling into the center of each prepared lettuce leaf.
10. Drizzle 1 teaspoon of peanut sauce over each filled lettuce wrap.
11. Sprinkle 2 tablespoons chopped cilantro and 2 tablespoons chopped peanuts evenly over all wraps.

Unbelievably crisp lettuce cups hold the savory mushroom filling that contrasts beautifully with the creamy, tangy peanut sauce. You’ll notice the crunch from fresh carrots and peanuts against the soft, warm vegetables—a perfect balance of textures in every bite. For a fun twist, serve these wraps with extra lime wedges for squeezing or arrange them on a platter for a build-your-own appetizer spread.

Thai Shrimp Curry with Rich Peanut Sauce

Venturing into Thai cuisine can seem intimidating, but this shrimp curry with rich peanut sauce breaks it down into manageable steps that even beginners can master. We’ll build layers of flavor systematically, from toasting spices to simmering the creamy sauce. Follow each step precisely for authentic restaurant-quality results at home.

Ingredients

– 1.5 lbs large shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste
– 1 (14 oz) can coconut milk
– 1/2 cup creamy peanut butter
– 1 tbsp soy sauce
– 1 tbsp brown sugar
– 1 tbsp lime juice
– 1/4 cup fresh cilantro, chopped
– 1/4 cup roasted peanuts, chopped

Instructions

1. Pat shrimp completely dry with paper towels and set aside.
2. Heat vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add diced onion and cook until translucent, 4-5 minutes, stirring frequently.
4. Stir in minced garlic and grated ginger, cooking until fragrant, 1 minute exactly.
5. Add red curry paste and toast for 30 seconds, stirring constantly to prevent burning.
6. Pour in coconut milk, scraping bottom of skillet to incorporate browned bits.
7. Whisk in peanut butter until completely smooth and no lumps remain.
8. Stir in soy sauce and brown sugar until sugar dissolves completely.
9. Bring sauce to a gentle simmer over medium-low heat, then reduce to low.
10. Add shrimp in a single layer and cook for 3 minutes until pink on bottom.
11. Flip each shrimp and cook 2 more minutes until opaque throughout.
12. Remove from heat and stir in lime juice immediately.
13. Garnish with chopped cilantro and roasted peanuts before serving.
Zesty lime brightens the creamy peanut sauce while tender shrimp provide satisfying texture. Serve over jasmine rice to soak up every bit of the complex, slightly spicy curry, or try it with rice noodles for a different take on this comforting dish.

Pad Thai with Classic Peanut Sauce

Zesty and satisfying, this classic Pad Thai brings authentic Thai street food flavors right to your kitchen. Follow these methodical steps to create the perfect balance of sweet, sour, and savory in every bite. You’ll be amazed at how approachable this restaurant favorite becomes when broken down into simple, guided actions.

Ingredients

– 8 oz rice noodles
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 8 oz firm tofu, cubed
– 2 eggs, lightly beaten
– 2 cups bean sprouts
– 4 green onions, sliced
– 1/4 cup roasted peanuts, chopped
– 1 lime, cut into wedges
– 1/4 cup fish sauce
– 3 tbsp brown sugar
– 2 tbsp tamarind paste
– 1 tbsp rice vinegar
– 1 tsp chili flakes

Instructions

1. Soak rice noodles in warm water for 30 minutes until pliable but still firm.
2. Whisk together fish sauce, brown sugar, tamarind paste, rice vinegar, and chili flakes in a small bowl until sugar dissolves completely.
3. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
4. Add minced garlic and cook for 30 seconds until fragrant but not browned.
5. Add cubed tofu and cook for 3-4 minutes, turning occasionally, until lightly golden on all sides.
6. Push tofu to one side of the pan and pour beaten eggs into the empty space.
7. Scramble eggs for 1 minute until softly set but still moist.
8. Drain soaked noodles thoroughly and add to the pan along with the prepared sauce.
9. Toss everything together using tongs and cook for 2 minutes, stirring constantly to prevent sticking.
10. Add bean sprouts and sliced green onions, reserving some for garnish.
11. Continue cooking for 1 more minute until noodles are tender but still chewy.
12. Remove from heat and transfer to serving plates.
13. Garnish with chopped peanuts, remaining green onions, and lime wedges.

Fresh from the wok, this Pad Thai delivers springy noodles with a perfect chew, coated in that signature glossy sauce that clings to every strand. The crunch of peanuts and bean sprouts provides textural contrast to the soft tofu and eggs, while the lime wedges let you brighten each bite to your preference. For a fun twist, serve it wrapped in crisp lettuce cups for a handheld meal that’s perfect for warm weather dining.

Thai Veggie Spring Rolls with Sweet Peanut Sauce

You’ve probably seen those beautiful spring rolls at restaurants and thought they looked too complicated to make at home, but I’m here to show you they’re actually quite approachable with the right guidance. Let’s walk through creating these fresh Thai-inspired rolls together, focusing on proper technique and timing for the best results.

Ingredients

– 8 rice paper wrappers
– 2 cups shredded carrots
– 1 cup thinly sliced red bell pepper
– 1 cup bean sprouts
– 1/2 cup fresh mint leaves
– 1/2 cup fresh cilantro leaves
– 1/4 cup smooth peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– 1 tablespoon honey
– 1/4 cup warm water
– 1 tablespoon vegetable oil

Instructions

1. Fill a large shallow bowl with warm water at approximately 110°F.
2. Dip one rice paper wrapper completely into the warm water for 5 seconds.
3. Lay the softened wrapper flat on a clean cutting board.
4. Arrange 1/4 cup shredded carrots horizontally across the center third of the wrapper.
5. Top carrots with 2 tablespoons sliced red bell pepper.
6. Add 2 tablespoons bean sprouts over the bell pepper.
7. Place 1 tablespoon mint leaves and 1 tablespoon cilantro leaves over the vegetables.
8. Fold the bottom edge of the wrapper up over the filling, pressing gently to secure.
9. Fold the left side of the wrapper inward toward the center.
10. Fold the right side of the wrapper inward toward the center.
11. Roll the spring roll upward tightly until completely sealed.
12. Place the completed spring roll on a plate and cover with a damp paper towel.
13. Repeat steps 2-12 with remaining wrappers and filling.
14. Combine 1/4 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, and 1 tablespoon honey in a small bowl.
15. Gradually whisk in 1/4 cup warm water until the sauce reaches a smooth, pourable consistency.
16. Drizzle 1 tablespoon vegetable oil into a non-stick skillet and heat over medium-high heat until shimmering.
17. Place spring rolls in the hot skillet seam-side down and cook for 2 minutes until golden brown.
18. Flip spring rolls and cook for another 2 minutes until the second side is golden brown.
19. Remove spring rolls from the skillet and let rest for 1 minute before serving.

These spring rolls achieve a wonderful contrast between the crispy exterior and the fresh, crunchy vegetables inside. The peanut sauce adds a creamy, slightly sweet element that complements the savory filling perfectly. For an elegant presentation, slice each roll diagonally and arrange them around a small bowl of the dipping sauce.

Quick Thai Peanut Chicken Stir-Fry

Many busy weeknights call for a dinner that’s both speedy and satisfying, and this Quick Thai Peanut Chicken Stir-Fry delivers exactly that. Making it is straightforward, so let’s walk through each step together to ensure your stir-fry turns out perfectly. You’ll be enjoying a flavorful meal in no time.

Ingredients

– 1 lb boneless, skinless chicken breast
– 2 tbsp vegetable oil
– 1 red bell pepper
– 1 cup broccoli florets
– 3 cloves garlic
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp brown sugar
– 1/4 tsp red pepper flakes
– 1/4 cup water
– 2 green onions

Instructions

1. Cut 1 lb boneless, skinless chicken breast into 1-inch cubes.
2. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
3. Add the chicken cubes to the hot oil and cook for 5–7 minutes, stirring occasionally, until the chicken is no longer pink and reaches an internal temperature of 165°F.
4. While the chicken cooks, slice 1 red bell pepper into thin strips and chop 2 green onions, separating the white and green parts.
5. Remove the cooked chicken from the skillet and set it aside on a plate.
6. Add the sliced red bell pepper and 1 cup broccoli florets to the same skillet and stir-fry for 4–5 minutes until the vegetables are tender-crisp.
7. Mince 3 cloves garlic and add them to the skillet along with the white parts of the chopped green onions, cooking for 30 seconds until fragrant.
8. In a small bowl, whisk together 1/2 cup creamy peanut butter, 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp brown sugar, 1/4 tsp red pepper flakes, and 1/4 cup water until smooth.
9. Pour the peanut sauce into the skillet with the vegetables, stirring to coat everything evenly.
10. Return the cooked chicken to the skillet and toss with the sauce and vegetables, heating for 2–3 minutes until everything is warmed through.
11. Garnish with the green parts of the chopped green onions.
Zesty and creamy, this stir-fry balances tender chicken with crisp-tender vegetables in a rich peanut sauce that’s slightly sweet and subtly spicy. For a fun twist, serve it over rice noodles or stuff it into lettuce cups for a low-carb option that highlights the dish’s vibrant textures.

Thai Coconut Peanut Soup with Lemongrass

Perfect for chilly evenings, this Thai coconut peanut soup brings comforting warmth with its creamy texture and aromatic blend of lemongrass, ginger, and peanut flavors. Preparing this soup is straightforward if you follow each step carefully, ensuring every ingredient melds together harmoniously. Let’s begin by gathering our ingredients and moving through the process methodically.

Ingredients

– 1 tbsp vegetable oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 stalk lemongrass, bruised and cut into 2-inch pieces
– 4 cups vegetable broth
– 1 (13.5 oz) can coconut milk
– 1/2 cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1/2 tsp red pepper flakes
– 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until it shimmers.
2. Add 1 medium diced yellow onion and sauté for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until fragrant.
4. Add 1 stalk bruised lemongrass and 4 cups vegetable broth; bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes to infuse flavors.
6. Remove and discard the lemongrass stalk using tongs.
7. Whisk in 1 can coconut milk and 1/2 cup creamy peanut butter until fully incorporated.
8. Stir in 2 tbsp soy sauce, 1 tbsp lime juice, and 1/2 tsp red pepper flakes.
9. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
10. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
Soothingly creamy with a subtle nuttiness, this soup delights with its velvety base and bright, zesty notes from lime and lemongrass. For a creative twist, serve it over steamed jasmine rice or garnish with extra cilantro and a drizzle of sriracha for added heat.

Fried Rice Noodles with Thai Peanut Sauce

Often, the most satisfying meals come together quickly with just a few key ingredients. Our fried rice noodles with Thai peanut sauce delivers vibrant flavor and satisfying texture in under 30 minutes, making it perfect for busy weeknights when you crave something both comforting and exciting. Let’s walk through each step methodically to ensure your success.

Ingredients

– 8 ounces dried flat rice noodles
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1/2 cup warm water
– 1/4 cup chopped roasted peanuts
– 2 tablespoons sliced green onions

Instructions

1. Place 8 ounces dried flat rice noodles in a large bowl and cover completely with hot tap water.
2. Let noodles soak for 15 minutes until pliable but still firm, testing one strand between your fingers to ensure it bends without breaking.
3. While noodles soak, combine 1/2 cup creamy peanut butter, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, and 1/2 cup warm water in a medium bowl.
4. Whisk peanut sauce vigorously for 1 minute until completely smooth and well combined.
5. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
6. Add 2 cloves minced garlic and cook for 30 seconds until fragrant but not browned.
7. Drain soaked noodles thoroughly and add to the hot skillet.
8. Stir-fry noodles for 3 minutes, using tongs to toss constantly and prevent sticking.
9. Pour prepared peanut sauce over noodles and continue stir-frying for 2 more minutes until sauce coats every strand and noodles are tender.
10. Remove from heat and immediately garnish with 1/4 cup chopped roasted peanuts and 2 tablespoons sliced green onions.
Really, the magic happens in that final toss—the noodles become slick with creamy, savory peanut sauce while maintaining a delightful chew. For a refreshing twist, serve it chilled the next day with extra lime wedges, or top with quick-pickled vegetables to add crunch against the soft noodles.

Thai Basil Chicken with Spicy Peanut Sauce

When you’re craving bold, aromatic flavors but short on time, this Thai Basil Chicken with Spicy Peanut Sauce delivers restaurant-quality results in under 30 minutes. With its perfect balance of savory, sweet, and spicy notes, this dish will become your new weeknight favorite. We’ll walk through each step methodically to ensure your chicken is perfectly cooked and your sauce is beautifully emulsified.

Ingredients

– 1 lb boneless, skinless chicken thighs
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 cup fresh Thai basil leaves
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp red pepper flakes
– 1/2 cup chicken broth
– 2 cups cooked jasmine rice

Instructions

1. Cut 1 lb boneless, skinless chicken thighs into 1-inch pieces and pat them completely dry with paper towels.

2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.

3. Add the chicken pieces in a single layer, making sure they don’t touch for proper browning.

4. Cook the chicken for 4-5 minutes without moving it to develop a golden-brown crust on one side.

5. Flip each piece and cook for another 3-4 minutes until the internal temperature reaches 165°F.

6. Transfer the cooked chicken to a clean plate using a slotted spoon, leaving the oil in the skillet.

7. Add 4 cloves minced garlic to the hot oil and cook for 30 seconds until fragrant but not browned.

8. Stir in 1 sliced red bell pepper and cook for 2 minutes until slightly softened but still crisp.

9. Whisk together 1/4 cup creamy peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp red pepper flakes, and 1/2 cup chicken broth in a small bowl until smooth.

10. Pour the peanut sauce mixture into the skillet and bring it to a simmer over medium heat.

11. Cook the sauce for 3-4 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.

12. Return the cooked chicken to the skillet and stir to coat evenly with the sauce.

13. Remove the skillet from heat and fold in 1 cup fresh Thai basil leaves until just wilted. 14. Serve the chicken and sauce immediately over 2 cups cooked jasmine rice.

Velvety peanut sauce clings to tender chicken pieces while crisp bell peppers provide refreshing contrast. For an extra textural experience, sprinkle with crushed peanuts or serve alongside cool cucumber slices to balance the dish’s gentle heat.

Cucumber Salad with Light Thai Peanut Dressing

Zesty yet refreshing, this cucumber salad with light Thai peanut dressing brings vibrant Southeast Asian flavors to your table in minutes. Perfect for beginners, we’ll walk through each simple step to create this crisp, satisfying dish that balances sweet, salty, and tangy notes beautifully. You’ll be amazed how easily these fresh ingredients transform into a restaurant-worthy salad.

Ingredients

– 2 large English cucumbers
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 2 tbsp lime juice
– 1 tbsp honey
– 1 tsp grated fresh ginger
– 1 small garlic clove
– 2 tbsp water
– 1/4 cup chopped roasted peanuts
– 2 tbsp chopped fresh cilantro

Instructions

1. Wash 2 large English cucumbers thoroughly under cold running water.
2. Slice cucumbers into 1/4-inch thick rounds using a sharp chef’s knife.
3. Place cucumber slices in a large mixing bowl and set aside.
4. Combine 1/4 cup creamy peanut butter, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp honey, 1 tsp grated fresh ginger, and 1 minced small garlic clove in a small bowl.
5. Whisk the dressing ingredients vigorously for 60 seconds until completely smooth and emulsified.
6. Gradually add 2 tbsp water while whisking continuously to thin the dressing to a pourable consistency.
7. Pour the prepared dressing over the cucumber slices in the mixing bowl.
8. Gently toss the cucumbers with the dressing using salad tongs until every slice is evenly coated.
9. Sprinkle 1/4 cup chopped roasted peanuts and 2 tbsp chopped fresh cilantro over the dressed cucumbers.
10. Give the salad one final gentle toss to distribute the garnishes evenly.

Velvety peanut dressing clings to each crisp cucumber slice, creating a satisfying contrast between the cool, crunchy vegetables and the rich, aromatic sauce. The roasted peanuts add delightful texture while the fresh cilantro brightens every bite. For a creative twist, serve this salad alongside grilled chicken or spoon it over rice noodles for a complete meal.

Thai Fried Tofu with Sweet and Spicy Peanut Sauce

Begin by preparing this vibrant Thai-inspired dish that transforms simple tofu into a crispy, flavor-packed meal. Breaking down the process into clear steps ensures even novice cooks can achieve restaurant-quality results at home. This recipe balances textures and flavors through careful preparation and timing.

Ingredients

– 1 block extra-firm tofu
– 3 tablespoons cornstarch
– 1/4 cup vegetable oil
– 1/4 cup creamy peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon honey
– 1 teaspoon sriracha
– 1/4 cup water
– 2 cloves garlic
– 1 tablespoon fresh lime juice
– 2 tablespoons chopped cilantro

Instructions

1. Press the tofu block between paper towels with a heavy pan for 15 minutes to remove excess moisture.
2. Cut the pressed tofu into 1-inch cubes using a sharp knife.
3. Place tofu cubes in a bowl and toss with 3 tablespoons cornstarch until evenly coated.
4. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
5. Carefully add coated tofu cubes in a single layer, working in batches if needed to avoid crowding.
6. Fry tofu for 3-4 minutes per side until golden brown and crispy on all surfaces.
7. Transfer cooked tofu to a paper towel-lined plate using a slotted spoon.
8. Mince 2 cloves garlic finely with a chef’s knife.
9. Whisk together 1/4 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sriracha, and 1/4 cup water in a small bowl.
10. Stir minced garlic into the peanut sauce mixture until fully incorporated.
11. Heat the sauce in a small saucepan over medium heat for 2-3 minutes until slightly thickened.
12. Remove sauce from heat and stir in 1 tablespoon fresh lime juice.
13. Arrange crispy tofu on a serving plate and drizzle generously with warm peanut sauce.
14. Garnish with 2 tablespoons chopped cilantro sprinkled evenly over the top. Remarkably crispy tofu contrasts beautifully with the velvety peanut sauce, creating a satisfying textural experience. The sauce delivers a perfect sweet-spicy balance that clings to each golden-brown cube. For a complete meal, serve over jasmine rice with quick-pickled vegetables to cut through the richness.

Zesty Thai Peanut and Lime Noodles

Just imagine a bowl of vibrant noodles coated in a creamy, tangy sauce that comes together in minutes. This zesty Thai peanut and lime noodle dish delivers bold flavors with minimal effort, making it perfect for busy weeknights when you crave something exciting but don’t want to spend hours in the kitchen. You’ll be amazed at how simple ingredients transform into a restaurant-quality meal right at home.

Ingredients

– 8 ounces rice noodles
– 1/4 cup creamy peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes
– 2 tablespoons chopped cilantro
– 2 tablespoons chopped peanuts

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Add 8 ounces of rice noodles to the boiling water and cook for exactly 6 minutes, stirring occasionally to prevent sticking.
3. While noodles cook, combine 1/4 cup creamy peanut butter, 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon honey, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes in a medium bowl.
4. Whisk the sauce ingredients vigorously for 1-2 minutes until completely smooth and well combined.
5. Drain the cooked noodles in a colander and rinse briefly with cool water to stop the cooking process.
6. Transfer the drained noodles to a large mixing bowl.
7. Pour the prepared peanut sauce over the warm noodles.
8. Using tongs, toss the noodles thoroughly for about 1 minute until every strand is evenly coated with sauce.
9. Sprinkle 2 tablespoons of chopped cilantro and 2 tablespoons of chopped peanuts over the dressed noodles.
10. Give the noodles one final gentle toss to distribute the garnishes evenly.

Outstanding in both texture and flavor, these noodles feature a perfect balance of creamy peanut richness and bright lime acidity. The slight chew of the rice noodles holds the sauce beautifully, while the crunchy peanut garnish adds welcome texture contrast. For a creative twist, serve them chilled as a refreshing salad or pack them for a next-day lunch that actually improves as the flavors meld together.

Conclusion

Let these 28 Thai recipes with irresistible peanut sauce bring exciting new flavors to your kitchen table. From quick weeknight dinners to impressive dishes for guests, there’s something for every home cook. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this collection on Pinterest for your fellow food lovers!