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HEALTHY LOW CALORIE THAI PEANUT SAUCE

Let me start by saying, I am absolutely obsessed with Thai peanut sauce. I could drink it straight from the bowl—seriously, if you handed me a bowl of just Thai peanut sauce, I’d happily devour it.

My love for this sauce is limitless. Well, almost. The one thing holding me back is the calories. Thai peanut sauce tends to pack in a lot of them.

I eat it all the time. Stir fry for dinner? Thai peanut sauce, of course! Spring rolls for lunch? You know it—Thai peanut sauce! Asian salad? You better believe I’m drizzling that Thai peanut sauce on top.

But, I wanted to find a healthier, low-calorie version of Thai peanut sauce.

And guess what? I’ve got it, right here for you!

This is the base recipe, but it’s totally customizable. Love garlic? Toss it in! Can’t get enough ginger? Go for it! Want some heat? Add as much spice as you like. Prefer no spice? Skip it! Feel like adding a little green? Scallions are a great choice!

While the flavor is spot-on, I should mention that the texture isn’t quite like the thick, heavy consistency of traditional Thai peanut sauces. This version is much lighter and more watery. But don’t worry—thanks to powdered peanut butter, you still get a big peanut flavor in just a small amount. A little really does go a long way.

Ingredients

  • 1 tablespoon powdered peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 teaspoon sriracha

Instructions

  • Combine all the ingredients in a bowl.
  • Stir well until fully mixed.
  • Enjoy!

Video

GLUTEN FREE PHO BO 

Slurping up a warm, nourishing bowl of gluten-free Vietnamese Phở Bò (beef pho) feels almost as comforting as a hug from mom. This quick and flavorful beef pho can be ready in 30 minutes or less – yes, really! Topped with a generous handful of fresh herbs, thinly sliced beef, crunchy bean sprouts, and a kick of chilis, it’s the perfect dish to ease you into a new season.

INGREDIENTS

Gluten-Free Pho Broth:

  • 1 tablespoon oil (for frying aromatics)
  • 1 large onion, peeled and sliced
  • 1.5 inches fresh ginger (peeled and sliced) or ½ teaspoon dried ground ginger
  • 4 cloves garlic (fresh, bashed on the counter to release flavor and peel) or 2 teaspoons dried garlic powder
  • 2 tablespoons brown sugar (or sugar substitute, if preferred)
  • 8 cups beef broth (use beef stock or bone broth; ensure it’s gluten-free if sensitive)
  • 5 whole star anise (or substitute with 1.5 teaspoons ground five-spice powder)
  • 3 cinnamon sticks (or 1.5 teaspoons ground cinnamon)
  • ⅓ cup fish sauce (or to taste; increase if using unsalted broth)

Soup Ingredients:

  • 250 grams rice noodles (or 1-2 rice noodle loops; gluten-free Pad Thai noodles also work well)
  • 1 pound thinly sliced beef (chipped beef or sukiyaki are ideal; other tender cuts work too if sliced thinly against the grain)

Garnishes:

  • 1 cup bean sprouts (mung bean sprouts)
  • ½ cup cilantro (or mint, basil, etc.), roughly chopped
  • ⅓ cup green onions, sliced
  • 2 chili peppers, sliced
  • 1 lime, cut into quarters

INSTRUCTIONS

  • Prepare the Broth:
    • Heat oil in a pan over medium-high heat. Add the sliced onions, ginger, and garlic, cooking until they develop a nice brown sear. Add brown sugar (or sugar alternative) to enhance the caramelization.
    • Pour in the beef broth (or stock) into the soup pot, followed by the star anise, cinnamon, and fish sauce.
    • Bring the broth to a boil, then reduce the heat and cover. Let it simmer for 20 minutes. Taste and adjust the seasoning. If you’re using unsalted broth, you may need to add more fish sauce or salt.

Note: If you let the broth simmer longer than 20 minutes, some liquid may evaporate. Simply add a little more water or broth and adjust the seasonings.

  • Prepare Noodles:
    • Soak the rice noodles in a bowl with boiling water just enough to cover them. Let them sit for 2-8 minutes (depending on the noodle size and manufacturer) until tender but al dente. Drain and set aside.
  • Prepare the Beef:
    • If using chipped or sukiyaki beef, slice it as thin as possible against the grain. If using a different cut (like flank steak or filet mignon), freeze the beef for a short time until firm to make it easier to slice thinly.
  • Prepare Garnishes:
    • Wash and prepare your bean sprouts, cilantro, green onions, chili peppers, and lime. Set them aside.

Tip: To keep bean sprouts fresh longer, store them in a plastic container with water in the fridge, changing the water daily.

  • Assemble the Pho:
    • Bring the broth back to a boil.
    • Place cooked rice noodles into each bowl, followed by the thinly sliced beef.
    • Ladle the hot broth over the noodles and beef, covering them completely.
    • Top with your garnishes: bean sprouts, cilantro, green onions, chili peppers, and a squeeze of lime.
    • Stir the broth into the noodles to cook the beef in the hot liquid, and enjoy your comforting bowl of pho!

Notes: If you simmer the broth for more than 20 minutes, you may need to add more beef broth or water to compensate for evaporation and adjust the seasonings.

VARIATIONS

  • Low-carb option: Replace rice noodles with zucchini noodles or other spiralized vegetables.
  • Vegan version: Use vegetable broth instead of beef broth and substitute the beef with shiitake mushrooms or firm tofu. Look for vegan fish sauce alternatives like Ocean’s Halo (which is gluten-free and soy-free).
  • Chicken Pho: If you have leftover roasted chicken, use chicken broth and add sliced chicken instead of beef.

STORAGE

  • Store leftover pho broth and raw beef slices separately in sealed containers in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Fresh herbs and vegetables will last in the fridge for about 7 days.
  • Note: Cooked rice noodles should be used within 24 hours for the best quality. Discard any leftovers after this time.