Easy Thai stir-fry sauce recipe for tossing with vegetables, chicken, beef, tofu, and whatever else you’ve got on hand. Just 4 ingredients and way better than store-bought!

Homemade Thai stir fry sauce in a glass jar with a plate of stir-fried vegetables and beef in the background.

About this recipe

If you love throwing together quick stir-fries, you’ll want to keep a jar of this versatile Thai sauce in your fridge at all times.

It’s homemade, takes just minutes to make, and saves so much time on busy days. Plus, it works with just about anything: veggies, meat, seafood, you name it.

And you’ll only need 3 Thai pantry staples to mix it up!

Once it’s done, give it a quick taste and adjust to your liking; add a little more sweetness, saltiness, or acidity as needed.

P.S. Want to make it spicy? Just toss in some chili flakes or add a spoonful of chili paste.

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My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.

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Ingredient notes & substitutes

You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!

Light soy sauce – This adds the salty base and classic umami flavor. Don’t use dark soy sauce here; it’s too intense and sweet for this type of sauce.
Oyster sauce – Thick and savory with a hint of sweetness. It gives the sauce that rich, glossy finish and depth. Vegetarian oyster sauce works too.
White sugar – Balances out the saltiness. You can also use palm sugar or brown sugar if preferred.
Water – This thins out the sauce so it coats your ingredients nicely.

How to make stir-fry sauce

Step 1: Combine the light soy sauce, oyster sauce, sugar, and water in a small saucepan.

Step 2: Place the pan over low to medium heat and stir gently until the sugar fully dissolves. Let it warm up slowly (no need to boil) just a gentle simmer until everything’s well mixed and slightly glossy.

Thai stir fry sauce simmering in a white saucepan with a white ceramic spoon used for stirring.

Step 3: Once it’s ready, take it off the heat and let it cool.

Step 4: Store it in a clean jar and keep it in the fridge for easy meals during the week.

How to use this sauce?

Here’s how to make a quick stir-fry with this sauce:

Heat oil in a wok or large skillet over medium-high heat.
Add garlic (optional) and stir-fry until fragrant and golden, about 20 seconds.
Toss in your protein (chicken, beef, tofu, shrimp) and stir-fry until nearly cooked.
Add vegetables like broccoli, bell peppers, or carrots and cook until just tender.
Pour in the sauce (add tablespoons to taste) and stir everything together. Let it bubble for about a minute to coat everything nicely.
Serve hot over jasmine rice or noodles.

How to store

Store in an airtight jar in the fridge for up to 1 week. Give it a quick shake or stir before using. This sauce also freezes well in ice cube trays!

More Thai sauce recipes to try

This Asian stir-fry sauce is one you’ll find yourself making on repeat. It’s quick and full of bold, savory flavor that brings anything to life. Leave a comment if you gave it a try, and follow me on Facebook, Instagram, and Pinterest for more!