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Thai Peanut Sauce
When I set out to make a savory sauce for some of my Thai dishes this Thai Peanut Sauce was an easy got -to option. To recreate my family favorite I simply replaced all the sugar with a low carb sweetener like Lakanto Monkfruit Sweetener.
Mix & set aside
I always triple or quadruple the batch of Thai Peanut Sauce. This sauce stays good in the fridge for 2-3 weeks. I use this sauce on several of my favorite recipes like…
- Thai Chicken Pizza
- Easy Chicken Satay
- over Roasted Curry Cauliflower
- and on my Bacon, Avocado, Thai Peanut Tacos
The great thing about this sauce is that you can make a large batch of this and then just store it in your fridge. I almost always have every ingredient on the list. It’s a staple in my fridge just like mustard, spicy aioli and low carb BBQ sauce.
- ½ cup peanut butter all natural unsweetened
- 2 cloves garlic pressed
- 1 tbsp ginger freshly and finely grated or 1 tsp ground dry ginger
- 2 tbsp soy sauce gluten free
- 1 tbsp rice wine vinegar unseasoned and unsweetened
- 5-10 drops liquid stevia
- 1-2 tbsp Lakanto Monkfruit Sweetener
- ¼-½ tsp red pepper flakes
- 1-2 tbsp sesame oil preferably dark
- 1-2 tbsp balsamic vinegar
- ¼-½ cup water just to thin to your preference
- Mix all ingredients together in a bowl and let flavors meld together for a bit. This will keep in the fridge for a week or two…if you don’t eat it all before then.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.