What makes this great is it’s low glycemic but has a fantastic Thai flavor punch!
Note: Many of the chili garlic sauces I found were full of unfavorable preservatives and sugar. If you can’t find a clean, low or no sugar chili garlic sauce, sub it for: 1/2 tsp sriracha sauce or 1/4 tsp of red pepper flakes.
Lastly, the coconut palm sugar adds a brown sugar flare without the coconut taste AND coconut palm sugar is low glycemic! Meaning it won’t spike your blood sugar like table sugar or brown sugar.
Ingredients:
1/2 c peanut butter, unsweetened
2 TBS tamari (or soy sauce or coconut aminos)
1 TBS rice vinegar
2 tsp chili garlic sauce* (see note!)
1 TBS fresh lime juice
3 garlic cloves, minced
1 TBS of ginger root grated (or 1/4 tsp ground ginger)
4 TBS warm water
1-2 TBS coconut palm sugar (optional)
Instructions:
- Grab a mixing bowl and add all ingredients. Whisk to combine. Add water a little at a time until a thick but pourable sauce is achieved.
- Taste and adjust seasonings as needed, adding more coconut palm sugar for sweetness, chili garlic sauce (or red sriracha or red pepper flakes) for heat, lime juice for acidity, or tamari for saltiness. If your sauce has become too thin, add more peanut butter. If it’s too thick, thin with more water.
- Perfect for stir-fry’s, salads, spring rolls, noodle dishes, and more! Store leftovers covered in the refrigerator up to 10 days.
Enjoy!
