Thai Peanut Sauce
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.
Store Bought HIGHER Carb
Peanuts are already slightly higher in carbs, so when you make your own Thai Peanut Sauce you can control the sugar using substitutes like Lakanto.
This store bought brand comes in at a higher carbs per serving at 11g per serving. When you’re counting carbs every bit counts. So when you make your own you can cut the carbs almost in half.
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.
My secret to lasting weight loss
Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making this recipe for Keto Thai Peanut Sauce is really my trick.
Sorry, it’s that simple for me…I meal prep and almost always cook at home.
I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success.
Every meal does not have to be epic.
When I am prepared I have a much better chance at success and maintaining my best health.
- The Diet That Changed My Life
- My 80 – 20 Rule
- Re-Thinking Healthy Food
- Life with a Keto Mom
- My Favorite Low Carb & Keto Resources
- 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.