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Thai Peanut Sauce
Servings = 8 | Serving size =2 tablespoons
This recipe can be multiplied by 2,3,4.
This sauce will keep for about 3 weeks sealed tightly in the refrigerator.
| 1/4 cup | reduced-fat peanut butter |
| 6 Tbsp | low sodium chicken stock |
| 1/4 cup | reduced-fat (lite) unsweetened coconut milk |
| 2 tsp | low-sodium soy sauce |
| 2 tsp | rice vinegar |
| 2 tsp | Tabasco sauce |
Combine the reduced-fat peanut butter, chicken stock, reduced-fat coconut milk, low-sodium soy sauce, rice vinegar and Tabasco in a small bowl. Whisk until smooth. (This can be made up to 48 hours in advance and refrigerated).
Nutrition Facts
Serving size: 2 tablespoons | Servings 8
Calories 45 | Calories from Fat 25
Amount Per Serving (% Daily Value)
Total Fat 3g (4%) | Saturated Fat 1g (4%)
Monounsaturated Fat 1g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 93 mg (4 %)
Total Carbohydrates 3g (1%) | Sugars 1g
Dietary Fiber 0g (2%) | Protein 2g
Vitamin A 0% | Vitamin C 0 % | Calcium 0% | Iron 1%
Vitamin K 0 mcg | Potassium 61 mg | Magnesium 13 mg
"I eat at this German-Chinese restaurant and the food is delicious. The only problem is that an hour later you're hungry for power."
-Dick Cavett, Television personality
The refrigerator light goes on...
Peanut sauce is a staple of Thai cuisine and using the lower calorie and lower fat ingredients makes this possible. These are ingredients that I always have in my pantry and you should too.