You’ll want to keep this quick and easy Thai peanut sauce recipe close at hand! Best of all, it’s low carb and gluten free! Salty, sweet, spicy, umami… all of the flavors come together to create a keto friendly sauce that fairly dances across your tastebuds. Spoon it over chicken breast, pork, or whatever you like. It will keep in the refrigerator up to two weeks – if it lasts that long.
For this recipe you’ll need: crunchy peanut butter, chicken stock, soy sauce, hot sauce, lime juice, fresh ginger, fresh garlic, unsulfured molasses, pineapple water enhancer, monk fruit or stevia, sesame oil, and a glass container with a top to store the sauce in.If you are in a hurry, feel free to Jump to the Recipe
I have to laugh when people tell me that they can’t do low carb because it’s “too boring” or they “could never eat all that meat”. It’s sad that the ketogenic and low carb lifestyles are so misunderstood. It’s even more sad that people don’t realize the variety of foods and flavors available!
This Thai peanut sauce recipe is a good example. It’s creamy and addictive plus once you have a batch of it in the fridge you’ve got a quick meal that’s just minutes away. It’s good to have on hand for meal prep, too.
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April Is Over!
Generally I love April. It’s my birthday month, for one thing. AND… April usually means some extremely nice weather here in Texas plus a few trips to Six Flags where we have season passes. It’s always been a kinder, gentler month financially, too.
Well not this April. It’s been cold for Texas and we’ve had some terrible storms where people have lost livestock, homes, and even their lives. My husband, best friend, and I drove down to Lake Charles, Louisiana on Friday to attend the air show in Lake Charles. My oldest son is in the Thunderbirds for a few more months before heading to Okinawa and I’m trying to get to as many shows to see him as I can.
Anyway, we drove down through East Texas and admired how Spring has added lush beauty to the landscape. By the time we returned on Sunday the storms and tornados had devastated the exact area that we’d traveled through and we chose another route so we could stay out of the way of the people who were cleaning up the mess and grieving. It was heartbreaking.
We’ve had unexpected car expenses, kid expenses, and other expenses so that the budget I’d planned is a joke. In all of that I was invited to several media events with gobs of food and cocktails so, needless to say, my eating habits have been terrible. AND my thyroid medication was not being absorbed properly so I was super hypothyroid and didn’t know it. I’m paying the price now, though. I’m exhausted, cranky, and I feel bloaty.
I’m praying May is better. Pretty sure this creamy Thai peanut sauce recipe is going to help.
Ways to Use Low Carb Homemade Thai Peanut Sauce
There are so many ways to use this spicy peanut sauce but here are some of my favorites:
- Spoon over cooked chicken breast
- Spoon over cooked pork
- Use as a salad dressing
- Use as the sauce on a low carb pizza crust and top with sliced grilled chicken, fresh cilantro, and green onions
- Use as a dip for your favorite low carb snacks
- Use with low carb egg noodles as a side dish
- Use as a dressing for coleslaw
I love using a toasted sesame oil in this Thai peanut sauce recipe but you could use plain sesame oil as well. It gives the Thai peanut sauce a warm, exotic flavor. Because of the vinegar and lime in this I like to use non-reactive materials to store this yummy sauce! My favorite are glass jars – and especially the clip top ones!
Easy Thai Peanut Sauce Recipe
Low Carb Thai Peanut Sauce
- 1/2 cup peanut butter , crunchy
- 3 tablespoons chicken broth ,warm and 0 carb
- 3 tablespoons soy sauce , make sure it’s 0 carb per serving
- 3 tablespoons hot sauce , or to taste – I used Louisiana Hot Sauce in this recipe
- 2 tablespoons lime juice
- 1/2 ounce ginger root , grated
- 1/2 tablespoon garlic , minced
- 1/4 teaspoon molasses , unsulfured
- 4 drops pineapple water enhancer , 0 carb
- 1 tablespoon monkfruit , or stevia …to taste
- 1 tablespoon sesame oil
- 1 teaspoon Fish sauce (nam pla) , optional -as desired
- Whisk all ingredients together until smooth.
- Place in a non-reactive (glass is best) jar and cover tightly.
- Let stand at least overnight before using – it helps the flavors to blend.
- Store in the refrigerator tightly covered.