When I go to my favorite Thai restaurants in LA, New York, and Atlanta, it’s pretty easy to get gluten-free these days. How far we’ve come, my fellow celiacs and gluten-intolerant-iacs.
It’s even pretty easy to get Thai food without rice or noodles to keep it low carb.
But to get Thai food at a restaurant without any added sugar to savory dishes? That’s a little more of a challenge.
So I took matters into my own hands cause that’s just what I do. I created what might be my new favorite thing to eat: Chicken Satays with Thai Peanut Dipping Sauce. Without adding sugar.
Let me clarify—satays are always one of my favorite things to eat. But I had never created my own version before, and I have no idea why I waited so long.
This one is so good, I’m publishing it as a thank you to my Premium Substack Subscribers. This peanut dipping sauce is different than the Creamy Peanut Dressing in this Cold Thai Noodle Salad (which is also delish). I just wanted to make sure that I mimicked the chicken satay restaurant experience as closely as possible while maintaining ingredient and flavor integrity.
I think I nailed it…but you make it and decide…
