Hot Thai sauce
Common food
Photo: Wikipedia
Hot Thai sauce is a vibrant, sweet-and-spicy condiment that delivers a fiery kick balanced by a sugary, tangy base. Its thin, pourable texture coats dishes with a glossy sheen, making it a staple for adding instant heat and flavor. With 16.58g of carbs and 16.07g of sugar per 100g, it is a calorie-dense, sugar-heavy addition rather than a nutrient-rich food.
Calorie split: 5% protein · 87% carbs · 8% fat
↓ Full nutrition💚 Why it's loved
People love it for its addictive sweet-heat balance that elevates everything from spring rolls to fried rice. Its cultural association with Thai street food makes it a nostalgic and exciting flavor enhancer.
⚠️ Watch-outs & how to enjoy it better
Its high sugar content (16g per 100g) can cause blood-sugar spikes, and the sodium level may be a concern for some. To counteract, pair it with protein-rich foods like grilled chicken or tofu, and use it sparingly as a dip rather than a sauce.
Key benefits
- Adds bold, complex flavor with minimal fat
- Capsaicin from chilies may temporarily boost metabolism
- Versatile condiment for enhancing simple dishes
- Provides a quick energy source from carbohydrates
- Can stimulate appetite and digestion
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Traditional Thai sweet chili sauce (Nam Chim Kai) is often made with a base of sugar, vinegar, and fish sauce, and its heat comes from bird's eye chilies, which are among the world's hottest peppers.
Full nutrition (USDA data · scales with serving)
| Water | 76.2 g |
| Energy | 74.0 kcal |
| Protein | 1.0 g |
| Total lipid (fat) | 0.66 g |
| Carbohydrate, by difference | 16.6 g |
| Fiber, total dietary | 0.50 g |
| Total Sugars | 16.1 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.94 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 18.0 mg |
| Potassium, K | 103 mg |
| Sodium, Na | 2055 mg |
| Zinc, Zn | 0.13 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 0.50 ug |
| Vitamin C, total ascorbic acid | 3.6 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.07 mg |
| Niacin | 0.14 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 1.0 ug |
| Folic acid | 1.0 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 2.0 ug |
| Choline, total | 0.00 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 66.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 735 ug |
| Carotene, alpha | 50.0 ug |
| Cryptoxanthin, beta | 54.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 8.0 ug |
| Vitamin E (alpha-tocopherol) | 0.01 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.20 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.09 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.07 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.05 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.05 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.32 g |
| PUFA 18:2 | 0.32 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
FAQ
Is hot Thai sauce the same as Sriracha?
No, they are different. Hot Thai sauce (often called sweet chili sauce) is sweeter and thinner, while Sriracha is a thicker, garlic-forward chili paste with a more balanced heat.
Can I use it in cooking or just as a dip?
It's versatile! Use it as a dip for appetizers, a marinade for meats, or a finishing sauce for stir-fries and noodles.
Is it suitable for a low-sugar diet?
Probably not in large quantities. With over 16g of sugar per 100g, it's best used sparingly or replaced with a sugar-free alternative if you're monitoring sugar intake.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.74 kcal/g · 6% calories from protein · 0.5 g fiber · 16.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 19.95 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.