Peanut Lime Dipping Sauce - Midsummer Thai Dinner

This Thai peanut sauce comes together in a bowl with a whisk and about five minutes. Peanut butter, soy sauce, fresh lime juice, rice vinegar, and a hit of Chinese chili sauce create a balance of salty, sour, sweet, and spicy that hits every note.

Brown sugar rounds out the sharpness of the lime and vinegar, while fresh chopped cilantro adds a green, herbal brightness that lifts the heavy peanut butter. Whisk slowly to avoid lumps. Adding the liquid ingredients gradually to the peanut butter gives you a smooth, pourable consistency.

This works as a dipping sauce for satay, spring rolls, or grilled chicken. It also makes a solid noodle sauce thinned with a splash of warm water.

Pro Tips

• Use room-temperature peanut butter for easier whisking. Cold peanut butter clumps and won’t emulsify smoothly.
• Fresh lime juice is a must here. Bottled lime juice tastes flat and metallic in a raw sauce like this.
• Adjust the chili sauce to your heat tolerance. Start with half a teaspoon and add more after tasting.

Variations

• Use chunky peanut butter for a textured sauce with bits of peanut throughout.
• Add a clove of minced garlic and a teaspoon of grated ginger for a more complex flavor.
• Swap lime juice for tamarind paste for a more traditional Southeast Asian profile.