Peanut sauce is the BEST.
When I was thinking about cutting out sugar from my diet many months ago, I did some experimentation with peanut sauce to make the lack of sweetener un-noticeable. I think this one is pretty darn tasty. My husband can tell that there’s no sweetener it it (and still enjoys it), but I can’t tell! Must be those newly healed taste buds.
Thai Peanut Sauce
Each Serving Contains:
- 1/2 Protein Serving
- 1/2 Fat Serving
Because one serving only contains half of a protein and fat serving, you have the other half left for other things (e.g., tofu, edamame, peanuts, sesame oil, etc). Or, you can choose to use two of these servings and drench your food in peanut sauce, and then you will have 1 full protein and fat serving.
- 4 oz peanut butter (or almond butter, or dry roasted peanuts) – check for sugar!!
- 1 tablespoon fresh ginger (or 0.5 oz)
- 1 clove garlic
- 2 TBSP soy sauce (or 3/4 oz)
- 2 TBSP rice vinegar, or apple cider vinegar (or 3/4 oz)
- 1/4 tsp chili garlic paste
- 1 lime, juiced
- 4 oz coconut milk (fat serving) OR 4 oz water (to omit the fat serving)
- Blend everything in a small blender cup.
- If needed, adjust the consistency with water until pourable.
- Adjust the taste if you want to by adding in more condiments such as chili oil, lime juice, ginger, garlic, or chili paste.
This recipe can be divided into either two complete portions, or 4 half portions, depending on if you want other proteins in your salad.
In my brain, the easiest thing is to split the batch of peanut sauce equally among 4 small containers. (Also, do you know about GoStak containers?!)
I love this sauce on steamed veggies and tofu, or I like to thin it and use it as a dressing for a crunchy Thai salad. Enjoy!