This easy Hoisin peanut sauce is creamy, savory, slightly sweet, and perfect for fresh spring rolls. Made with peanut butter, hoisin sauce, garlic, soy sauce, Sriracha, and vinegar.
I first made this sauce for fresh spring rolls, inspired by the peanut and hoisin dipping sauces I've had at Thai and Vietnamese restaurants.
Try it with my Poh Pia Sod or Vietnamese Fresh Spring Rolls.
Looking for Thai satay sauce? This isn't the same sauce. Try my Thai Satay Sauce (Nam Jim Satay) instead.
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Ingredients
- Peanut Butter. Use creamy peanut butter for the smoothest sauce. Natural peanut butter may make the consistency slightly different, so add water as needed.
- Hoisin Sauce. This gives the sauce its deep savory-sweet flavor and darker color.
- Sriracha. Adds heat and a little acidity. Use more or less depending on how spicy you like it. You can also make your own Thai Sriracha sauce.
- Soy Sauce. Adds saltiness and umami. If you'd like to learn about the different varieties, see my Thai soy sauce guide.
- Garlic, Sugar + Vinegar. These round out the sauce with sweetness, acidity, and fresh garlic flavor.
- Fresh Chilies. Optional, but I like them for extra heat. See my Thai chili peppers guide if you're unsure which variety to use.
- Water. Add enough to loosen the peanut butter and get the dipping consistency you like.
How to Make Hoisin Peanut Sauce
- Combine & Season. Add peanut butter and water to a small sauce pan. Stir over low heat until the peanut butter begins to soften.
- Simmer. Add the remaining ingredients and stir until smooth and well combined. Add a little more water if the sauce is too thick.
- Taste test and Serve. Taste and adjust the seasonings as needed. Turn off the heat and let the sauce cool slightly. Top with chopped peanuts if you'd like. Serve with fresh spring rolls.
Suwanee's Tips
Adjust the consistency. Peanut butter thickens as it sits, so don't worry if your sauce seems slightly thin while it's warm. Add a little water if it becomes too thick.
Taste before adding more salt. Hoisin and soy sauce are already salty, so adjust only after everything is mixed together.
Make it as spicy as you like. Add extra Sriracha or chopped Thai chilies for more heat.
Storing Leftovers
Store leftover hoisin sauce in an airtight container in the refrigerator for 3 days. It will thicken when chilled, so stir in a little warm water before serving if needed.
More Sauces to Try
Looking for other recipes like this? Try these tasty sauces you'll love too!
Spicy Hoisin Peanut Sauce Recipe
- Total Time: 15 minutes
- Yield: 1 cup 1x
Description
This easy hoisin peanut sauce is creamy, savory, slightly sweet, and perfect for fresh spring rolls. Made with peanut butter, hoisin sauce, garlic, soy sauce, Sriracha, and vinegar.
Ingredients
- ⅓ cup creamy peanut butter
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 2 teaspoons sugar
- 1–2 teaspoons Sriracha
- ½ tablespoon garlic
- Fresh chili, as needed
- 3–4 tablespoons warm water
Instructions
- Combine & Season. Add peanut butter and water to a small sauce pan. Stir over low heat until the peanut butter begins to soften.
- Simmer. Add the remaining ingredients and stir until smooth and well combined. Add a little more water if the sauce is too thick.
- Taste test and Serve. Taste and adjust the seasonings as needed. Turn off the heat and let the sauce cool slightly. Top with chopped peanuts if you'd like. Serve with fresh spring rolls.
Notes
- Adjust the consistency. Peanut butter thickens as it sits, so don't worry if your sauce seems slightly thin while it's warm. Add a little water if it becomes too thick.
- Taste before adding more salt. Hoisin and soy sauce are already salty, so adjust only after everything is mixed together.
- Make it as spicy as you like. Add extra Sriracha or chopped Thai chilies for more heat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauces
- Method: stove top
Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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