You know that recipe that you get to dip your salad rolls in at a Vietnamese restaurant? That was what I was aiming for when creating this No- Peanut Thai Sauce Recipe.
I have always loved that sauce and in fact, would ask for it on the side of spring rolls and my vermicelli or noodle dishes alongside the fish sauce. But if you avoid gluten like me, you would have had to say goodbye to the peanut sauce. This sauce almost always contains soy sauce which would in all cases in North America include wheat.
You might get luckier in Vietnam, as I found that there was a popular brand of soy sauce they used that was gluten-free.
You’ll notice that this is a recipe for no- peanut Thai sauce. The reason for that is that I like to create delicious foods that avoid allergens to meet all needs of dietary needs. I notice that in the ketogenic world there are a lot of recipes with peanuts in them because, well who doesn’t love peanuts right? High-fat content, moderate protein and low-carb. A perfect Ketogenic food!
This recipe is for all my nut-free keto and low-carb friends, so scroll below for a No- Peanut Thai Sauce Recipe.
Hard to remember a time that I didn’t LOVE spice, but I can still remember when I started to enjoy heat on my palate and it wasn’t until I was in my mid-twenties.
Being raised by a mom that could cook, totally need to give that woman praise! I still crave her meals to this day but our meals, although amazing, they consisted of basic ingredients and good old salt and pepper for seasoning. Our pantry was also stocked with the standard spices that you would use like sage, thyme, oregano, garlic, onion powder, but anything spicy was nowhere to be found.
I started to love spice when I lived with a friend who happened to eat everything spicy and I grew up a tolerance to it. Now I’m married to a man who LOVES everything spicy, so I don’t get offended when he reaches for the Franks before he sits down at the dinner table.
Now that I too love spice, it is hard to eat meals without some sort of heat to it, in fact, I even like chocolates that have cayenne in them or chili peppers. Strange how that works.
Talk about spice, sambal oelek is by far my favorite spice to cook with and I was so happy when I read the ingredients and no hidden sugars. That meant I could continue to enjoy it when I started to live a ketogenic lifestyle. This is the hot sauce I have used in this Peanut Thai Sauce Recipe, as it is a perfect balance overall.
Sambal Oelek is a hot sauce condiment that is prepared using a mortar and pestle to make a variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, lime juice, and rice vinegar or other vinegar. This hot sauce originated in Indonesia.
Sambal refers to the actual mixture of the chili ingredients.
Oelek refers to the mortar and pestle used to make this type of sambal.
The mixture of the ingredients has a really nice balance and you will find that it is less acidic than other hot sauces as they use less ratio of vinegar in the mixture.
This is my preferred hot sauce to cook with and it creeps into a lot of my personal cooking at home, pasta sauces, meat marinades and even omelets. My second favorite is Sriracha but Sambal is less acidic than Sriracha and this is why I use them for different things.
The recipe below includes sambal as the hot sauce, however, you can substitute it for your favorite hot sauce. Don’t forget to add in garlic, as the sambal oelek I use has garlic in it and is an important ingredient in the recipe flavor profile.
I buy this brand: Huy Fong Foods.
Noodles and pasta, like many of you, was (is) a staple in my north American kitchen. Which made going on a ketogenic diet I was having anxiety at the thought of not having a big bowl of hot steamy pasta! Thank goodness I was wrong.
There are many alternatives to pasta on the ketogenic diet and here are my personal favorites:
- Mung Bean Pasta – chewy and takes the form of pasta that has substance to it. This is my favorite to add into soups, especially Pho
- Sliced cabbage- you could be shocked at how delicious this is with pasta or under a stir-fry. The recipe featured below is served with fried cabbage and chicken thighs as a peanut pasta dish
- Konjac Noodles – rinse them well, boil them and then pat them dry and these are crunchy and take on the flavor of whatever you are cooking. I didn’t love them on day one but grew to love them once that image of “durum wheat” left my head.
- Kelp Noodles – these crunchy noodles if raw and glass noodle when cooked are Amazing!! All Fiber and absolutely rock under pasta sauce or my favorite fried with stir-fried vegetables with Asian flavors
- Zucchini Noodles, or zoodles if you will. These are an awesome noodle substitute! Enough said!
For a recipe of mine that uses Konjac noodles, check out my Pad Thai recipe, you will find the recipe by clicking here.
- 1/4 cup tahini paste
- Juice from 1 lime (or 1 Tbsp lemon juice)
- 2 tablespoons mayo
- 2 tablespoons coconut aminos or gluten-free tamari (aminos brings slightly sweet flavor, tamari brings salty)
- 1/4 tsp stevia glycerite (less if you don’t enjoy sweet sauces)
- 1/2 Tbsp fish sauce (sugar-free)
- 1 Tbsp sambal oelek (substitute: 1 tbsp hot sauce & 1/2 tsp garlic powder)
- 1-inch grated ginger
- 1 Tbsp sesame seeds (or crushed peanuts if not peanut-free)
1. Add all ingredients into a medium-sized bowl and whisk until a thick mixture is formed. You can alternatively add to a blender, but I distaste losing any precious ingredients on the sides or bottom I can’t reach to scoop out!
Nutritional Information: Calories: 175 | Fat: 17 grams | Protein: 4 grams | Carbs: 3 grams
Ideas for use:
- Enjoy on chicken, beef or pork, my favorite is kabobs on the BBQ
- Add to your next stir-fry as the sauce
- Pour over noodles and have a creamy peanut Thai sauce and top with season seeds or peanuts if not peanut-free
- Pour over chicken thighs or drumsticks in a crockpot and slow roast
I’d love to hear how you intend to use it below, please leave me a comment and let me know!