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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in place of soy sauce in this dish.

 

"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.

Coconut Milk

The canned coconut milk used in this recipe is a reduced-fat version. This will sometimes be labeled "light" or "lite" coconut milk. There is a big difference between regular coconut milk, at 45 grams of fat per cup, and the light version, at about 12 grams of fat per cup. In both regular and light coconut milk most of the fat is highly saturated, so I always try to use coconut milk sparingly.

I have used two coconut milk products and both are excellent. One is called Ka-Me and the other is A Taste of Thai. Both companies' products are widely available, but the light coconut milk is not found in every store. Ask the market manager to order some if you do not see it on the shelf.

1/3 cup A Taste of Thai Lite Coconut Milk = 50 calories, 4.5g fat, 4g sat fat, 0 mono fat, 1g protein, 2g carbohydrates, 15mg sodium, 0mg cholesterol


 

Thai Peanut Sauce



Servings = 8 | Serving size =2 tablespoons

Cooking Time = 30 Minutes

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 or vegetable broth
1/4 cup reduced-fat (lite) unsweetened coconut milk
2 tsp low-sodium soy sauce or gluten-free tamari 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

.

Amount Per Serving

Calories 45 Calories from Fat 25
  % Daily Value
Total Fat 3g 4%
    Saturated Fat 1g 4%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 93mg 4%
Total Carbohydrates 3g 1%
    Dietary Fiber 0g 2%
    Sugars 1g  
Protein 2g  
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
Vitamin K 0 mcg Potassium 61 mg
Magnesium 13 mg