Thai Peanut Sauce



Serving size

2 tablespoons
30 Minutes

This recipe can easily be multiplied and will keep for about 3 weeks sealed tightly in the refrigerator.

Thai Peanut Sauce


1/4 cup Peanut butter, no salt added
1 Tbsp No salt added vegetable stock (or no salt added chicken stock)
1/4 cup Lite Coconut Milk
2 tsp. Low sodium soy sauce (or gluten free tamari sauce)
2 tsp. Rice Vinegar
2 tsp. Tabasco sauce (or other hot sauce)


Combine the reduced-fat peanut butter, chicken stock, reduced-fat coconut milk, low-sodium soy sauce, rice vinegar and Tabasco in a small bowl. Whisk until smooth. (This can be made up to 48 hours in advance and refrigerated).
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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in place of soy sauce in this dish.


This is a low sodium recipe.

Recipe Notes

Peanut sauce makes a great addition to your Asian dishes. This version is super simple to make from ingredients that you may already have in your pantry. One trick for the coconut milk is to freeze any that is leftover from your recipes in 1/2 and 1/4 cup batches and you will always have some on hand.

"I eat at this German-Chinese restaurant and the food is delicious. The only problem is that an hour later you're hungry for power."

Dick Cavett, Television personality