Low Carb Sweet Spicy Thai Peanut Sauce

Low Carb Sweet Spicy Thai Peanut SauceLow Carb Sweet Spicy Thai Peanut SauceLow Carb Sweet Spicy Thai Peanut Sauce.  I live down and around the corner from a terrific Thai restaurant which allows me to bring my own peanut sauce to eat their salad with because I am diabetic.  They don’t speak much English and they think I’m crazy but never-the-less accommodate me which allows me to go out to dinner with no guilt once in a while.

Thais eat what I consider a very sweet life through their food and yet their Type II diabetes rate is 1 that of the United States.  This is more than likely due to the mostly living in rural areas with the absence of American Junk Food.  Even in the larger cities many people go to the outdoor markets to get their food for the day and yes, they do sugar their foods but in relatively smaller quantities and make no mistake, their rates of obesity are rising as more people pack into the larger cities and eat more of our SAD diet.  They are now ranked third highest in the Asian-Pacific countries with of course Bangkok leading the way.

I have no idea what happened to this recipe post but it disappeared and is apparently gone forever. I am re-posting it but it is listed as a link in any number of places and the only true place is here and in the Sauces Category until I can find and change them all which may be a month of Sundays at the rate I go.  So sorry for that and my apologies because I have zero idea how it happened.  I still have my pictures which is at least good and I have zero idea what I had written so this is a complete do-over. What follows is only my take on things but we don’t need to worry about any sugars in this as it is sugar-free.  This really is a low carb  Sweet Spicy Thai Peanut Sauce and I also have it listed as such with the Thai Salad With Spicy Sweet Peanut Sauce. Hopefully we know that peanut sauce is wonderful with a chicken or beef satay and can also be used to dip vegetables into.

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Sweet Spicy Thai Peanut Sauce
  1. ¼ C Peanut Butter
  2. 1½ T Hot Water
  3. 1½ T Tamari
  4. 1 T Apple Cider Vinegar
  5. ¾ t Ginger Powdered
  6. ¾ t Red Pepper Flakes
  7. ½ t Hot Sauce (Your Choice)
  8. ¼ t Crushed Garlic
  9. 5 Drops Splenda Liquid
  10. Additional Water Only If Needed
  1. Bring peanut butter to room temperature, add hot water & mix thoroughly. Add rest of ingredients and again mix well.
  2. Service use at room temperature.
  3. 4 Servings
  4. 111 Calories, 3.9g Protein 3.9g Carbs, 1.1g Fiber, 2.8g Net Carbs
  1. Can be refrigerated until ready for use and after that-almost indefinitely-but I guarantee it will not last long.
  2. I always make a double batch of this and keep it in the fridge because it so easy to serve with plain ole mung bean sprouts.
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