Thai Peanut Sauce (or Dressing)

Peanut sauce is the BEST.

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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

  • Servings: Makes 4 Servings
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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.

Ingredients

  • 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)

Instructions

  • 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!

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14 Comments

  1. Pingback: Peanut Sauce Over Veggies & Tofu – Katie's Kitchen

  2. You must be reading my mind! I was just looking at some peanut sauce recipes to convert to BLE friendly versions! Thank you so much.

     
  3. I love it! This is delicious. I love being able to count as a half a protein and a fat, then I can add 3 ounces of beans. The coconut milk is such a great addition as well! Thank you so much for all your scrumptious recipes.

     
  4. Pingback: Crunchy Thai Salad w/ Peanut Dressing – Katie's Kitchen

  5. I am just about to begin the BLE boot camp and have been downloading your fantastic recipes.Many thanks for these. Is it possible to freeze this Thai peanut sauce and how long does it last in the fridge?

     
  6. I am very new to BLE. I’m confused on how much to weigh out for a single serving.

     
    • You may want to save this one for later, when you’ve gotten some more experience eating this way. This recipe does complicate things a little. I don’t give a weight for a single serving, because it depends on how much water and lemon juice and such you use. That’s why I split the batch into 2 equal containers (and each will be 1 protein serving) or 4 equal containers (and each will be 1/2 of a protein serving). Does that help?

       
      • Yes, Thank You. I had tried to weigh the entire batch and divided it by 4. I just wanted to make sure I didn’t miss or misunderstand the instructions.

         
  7. I’m on day 6 of BLE and was so ready for something other than basic meat, veggies, fruit. Stirred this generous portion into 14oz of stir fried peppers, onions, and zucchini, and raining 1/2 protein, shrimp. Next time I’ll use broccoli to really soak up that extra sauce. SO GOOD! can’t wait to try it with your cabbage recipe.

     
  8. 🥰👏👏yah!

     
  9. Pingback: Spring Roll Salad w/ Peanut Sauce – Katie's Bright Kitchen

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