Thai Sriracha Chilli Sauce
Thai fu:di chilli sauce (Thai Sriracha Chilli Sauce) with the distinctive flavour of jalapeño and bird’s eye chillies, with garlic and vinegar. It has a gently sweet flavour with no added sugar. The recipe contains no added sugar and no seed oils. With 0.4 g of carbohydrates per serving and thickened with chicory and flax fibre, it suits a low-carb diet. Use it with noodles, rice, grilled meat and other Thai-style dishes.
Why we added fu:di to the PraveBio range
Fu:di is a British food brand from London, founded by Tom Redwood and Ben Calderhead. It began for a practical reason: many everyday sauces and condiments contain unnecessarily high amounts of sugar, despite being products people use almost every day. The brand takes familiar recipes and adjusts them for everyday home cooking, using a different choice of ingredients.
It is worth being clear that the fu:di website does not state that the brand has organic certification; its focus is instead on reducing added sugar and carbohydrates and avoiding seed oils; they choose healthier alternatives. These are familiar types of condiments and kitchen classics, but with a clearly described recipe. They are not for those looking for “sweet” sauces or an all-purpose condiment without acidity.
Fu:di Thai Sriracha Chilli Sauce
Thai Sriracha Chilli Sauce is a hot sauce with Thai flavours. It combines fresh jalapeño, red chilli and dried bird’s eye chilli with garlic and spirit vinegar. The sauce has the gently sweet flavour typical of sriracha.
It contains no added sugar and no seed oils. The flavour combines heat, acidity and a lightly sweet note, making it useful where conventional sriracha sauces can be too sweet.
Use it with Asian dishes, noodles, rice and grilled meat, in marinades or as a table sauce with Thai-style food.
It also suits a low-carb diet. It contains just 0.4 g of net carbohydrates per serving, has no added sugar or seed oils and is thickened with chicory and flax fibre.
Articles on chilli and healthy eating
Suitable for
PraveBio recommends what to pair with the sauce
- Chinese egg noodles
A quick base for wok dishes and fried noodles. They work well when sriracha is used as a finishing condiment or as part of the sauce. The noodles absorb both the heat and acidity, making the sauce an integral part of the dish rather than simply an addition at the table. - White rice noodles
A lighter accompaniment for Asian dishes. Use them in soups, wok dishes and quick stir-fries. Thai sriracha works particularly well with them because their mild flavour leaves its garlic, heat and lightly sweet character clear. - Coconut amino sauce – glaze
For marinating, glazing and stir-frying. Combined with sriracha, it makes a more pronounced base for meat, tofu, vegetables and rice. It adds a salty-sweet flavour, while the sriracha brings heat and acidity. - Organic coconut milk – 90% pulp
For a creamier Thai-style sauce. Combined with sriracha, it makes a milder, more balanced sauce for noodles, wok dishes and roast chicken. The coconut milk softens the heat and helps turn the sauce into a base for further cooking.
Did you know?
- Chilli makes up 36 % of the recipe, and the blend of jalapeño, red chilli and bird’s eye chilli gives it a distinctly hot and sharp profile.
- Garlic and spirit vinegar give the sauce its typical sriracha character, which works well with noodles, marinades and grilled meat.
- Simple ingredients: The sauce is thickened with chicory and flax fibre and contains no added sugar or seed oils.
Tip: Stir the sauce into a marinade or fried noodles, or use it as a finishing condiment for Asian dishes at the table.
Thai Sriracha Chilli Sauce – key benefits
Fu:di Thai chilli sauce offers more than heat, with a simpler ingredient list and a flavour that is neither heavy nor overly sweet. Instead of the usual sugar-heavy base, it contains jalapeño, red chilli, bird’s eye chilli, garlic and vinegar, giving the sauce the distinctive, lightly sweet and sharp flavour typical of sriracha.
- No added sugar – its lightly sweet flavour does not come from conventional sugar.
- No seed oils – the flavour remains clean, without a heavy oily character.
- Suited to a low-carb diet – only 0.4 g of net carbohydrates per serving; the sauce also works as part of a low-carb diet.
- 36 % chilli in the recipe – jalapeño, red chilli and bird’s eye chilli give the sauce a more pronounced, layered heat.
- Typical sriracha flavour – garlic, vinegar and chilli give the sauce a flavour that works in Asian cooking and for day-to-day seasoning.
- Thickened with chicory and flax fibre – without a starchy taste.
- Distinctive flavour without excessive sweetness – useful where conventional sriracha sauces can be unnecessarily sweet and one-dimensional.
- Versatile in the kitchen – use it with noodles, wok dishes, marinades, rice and burgers, or as a table sauce.
This Thai Sriracha Chilli Sauce combines pronounced heat with a garlicky flavour and works well for day-to-day cooking as well as a low-carb diet.
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Why choose fu:di
Fu:di was created to make full-flavoured condiments with simpler ingredients. Not as a “diet” substitute, but as a fully fledged condiment for everyday cooking. The brand adjusts familiar recipes to contain less sugar and fewer carbohydrates while avoiding seed oils, without losing flavour.
The brand motto “crafted by chefs, backed by science” sums up how they work. They refine the flavour as they would in a professional kitchen and keep the ingredients clear and purposeful, with a specific reason behind each choice. Fu:di says “go with flavour, not without flavour” – an approach that comes through in its products.
Behind the brand is Tom Redwood, a chef who judges each recipe by how well it works in everyday cooking. On the plate, in a quick sandwich, in an after-work salad or in a simple dip for guests. Fu:di therefore considers not only the choice of ingredients but also why they are used: why these particular ingredients, why these amounts and why this flavour profile.
Peruvian culinary influence
A direct link to Peruvian cuisine and the Aji Amarillo chilli.
Simpler ingredients
No refined oils and no added sucrose.
For low-carb diets
Also suited to keto and low-carb diets.
Fuller flavour profile
More than sharp heat, with a pronounced flavour and aroma.
Chicory and flax fibre
Helps give the sauce a stable texture.
For everyday cooking
From fish and sandwiches to quick dips and sauces.
Ingredients
Chilli peppers (36 %) (fresh jalapeños, red chilli, dried bird’s eye chilli), spirit vinegar, water, garlic, plant-based sweetener blend (erythritol, steviol glycosides from stevia), chicory root fibre, salt, flax fibre, concentrated monk fruit infusion (monk fruit).
Warning
- Allergens: made in a facility that also handles mustard, peanuts, soya and nuts.
NUTRITIONAL VALUES
| Nutrition information | per 100 g | per 5 g serving |
|---|---|---|
| Energy | 228 kJ / 54 kcal | 11 kJ / 3 kcal |
| Fat | 0.3 g | 0 g |
| of which saturates | 0.1 g | 0 g |
| Carbohydrate | 11 g | 0.6 g |
| of which sugars* | 3.3 g | 0.2 g |
| of which polyols | 3.5 g | 0.2 g |
| Fibre | 1.3 g | 0.1 g |
| Protein | 1.1 g | 0.1 g |
| Salt | 2.75 g | 0.14 g |
*Contains naturally occurring sugars.
FAQ
What is fu:di?
Fu:di is a food brand focused on products with no added sugar, fewer carbohydrates and no seed oils. This sauce contains jalapeño, bird’s eye chilli, garlic and vinegar, which give it its distinctive flavour.
Does this sauce contain added sugar?
No. Thai Sriracha Chilli Sauce contains no added sugar. Its lightly sweet flavour does not come from conventional sugar, and the sugars listed in the nutritional information occur naturally in the ingredients.
How hot is this sauce?
It is a distinctly hot sauce. The heat comes from a blend of jalapeño and bird’s eye chilli, with the garlicky and lightly sharp flavour typical of sriracha.
Does it suit a low-carb diet?
Yes. One 5 g serving contains only 0.4 g of net carbohydrates, so it also works as part of a carbohydrate-restricted diet.
What does it work best with?
Use it with noodles, wok dishes and rice, in marinades, with grilled meat or as a table sauce for Asian dishes. It also works as a finishing condiment at the table.
Does it contain seed oils?
No. The recipe contains no seed oils and includes chilli, vinegar, garlic, fibre and plant-based sweeteners.
How long does it keep after opening?
Once opened, we recommend keeping it in the fridge and using it within 2 months to retain the best possible flavour.
What is the pack size?
The pack contains 150 ml.
Additional parameters
| Category: | Seasonings |
|---|---|
| EAN: | 5065016184712 |
| Manufactured by: | fu:di, 9 City Garden Row, London, N1 8DW, United Kingdom |
| Country of origin: | United Kingdom |
| Vhodné pro: | Low Carb |
| Volume: | 150 ml |
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Fu:di® is a British brand producing flavourful low-carbohydrate sauces, mayonnaise and dressings – all with no added sugar, no industrially processed oils and no unnecessary ingredients. Founders Tom and Ben combine professional cooking experience with a scientific approach to nutrition. The products are made from carefully selected natural ingredients and focus on supporting metabolic health.
The result is feel-good food that delivers on flavour while also supporting stable glucose levels and a balanced diet.
Key benefits of fu:di® products
- Cooking expertise and science: Recipes combine professional culinary experience with insights from nutritional science.
- No added sugar: The products are low in carbohydrate and have a low glycaemic index – suitable for people with diabetes and those following a ketogenic diet.
- Healthy fats: Extra virgin olive oil and avocado oil, rich in monounsaturated fats, are used.
- High quality and transparency: Ingredients are carefully selected, with no GMOs, palm oil or preservatives.
- For a broad range of people: Suitable for athletes, families, vegetarians and vegans (except mayonnaise made with free-range eggs).
Sugar-free mayonnaise
Avocado oil
Plant-based sweeteners
Who is behind fu:di®
Founders Tom and Ben combine cooking experience with a scientific approach to nutrition. They create products that are flavourful, low in carbohydrate and focused on supporting metabolic health. Their philosophy is to offer “food first” products that bring together flavour and nutrition without compromise.
The vision and mission of fu:di®
Fu:di® aims to make flavourful, healthy, low-carbohydrate foods more accessible, supporting metabolic health, stable energy and enjoyment of food – without compromising on flavour.
The mission of fu:di® is to make nutritious food easier to enjoy. The range includes sugar-free ketchup, mayonnaise made with quality oils and dressings without industrial additives, supported by scientific insight and clear information.
For fu:di®, transparency means more than simply listing what a product contains. The brand also explains the reasons behind the choice of individual ingredients and the way each recipe is formulated. This helps customers better understand the ingredients in everyday foods and make decisions based on clear information.
Quality control and certification
Fu:di® products are free from palm oil, added sugar, preservatives and fillers. They use free-range eggs, extra virgin olive oil and avocado oil, as well as plant-based sweeteners (erythritol, inulin, stevia). Ingredients are carefully selected, packaging is recyclable and nutritional values are clearly stated.
The fu:di® story
The story of fu:di® began with founder Tom’s personal experience. Although food had been at the centre of his professional life and he usually cooked at home, he gradually struggled with excess weight and was diagnosed with prediabetes at the age of 39. He therefore decided to reduce sugar and carbohydrates, without giving up flavour or shared moments around food.
In his own kitchen, he began adapting favourite everyday recipes. He first created ketchup, followed by other sauces, mayonnaise, baked goods and breakfast mixes. His aim was to make foods with carefully considered ingredients that did not feel like a compromised diet alternative, but still delivered full flavour and enjoyment.
Tom was joined by his long-time friend Ben, a former academic who worked in mathematics and statistics at Imperial College London. He combined Tom’s culinary experience with analysis of scientific research and an interest in metabolic health. Their shared approach led to the creation of fu:di® – food crafted by chefs and backed by science.
Developing fu:di® products led Tom and Ben to take another step. While looking for oils suitable for their recipes, they found that commonly used fats often did not meet their requirements and that not all avocado oils offered the same quality.
They therefore founded the related brand GOOD PHATS, focused on carefully selected olive and avocado oils, ghee and other fats for different types of cooking. This gave them a high-quality foundation consistent with the fu:di® philosophy, while also making the same ingredients available to customers for everyday use.
Who fu:di® products are for
People with diabetes and insulin resistance
Keto/low-carb
Those who prefer straightforward ingredients
Vegans
Families
Fu:di® commitments
Quality and authenticity
Sustainability
Supporting health
Transparency
Innovation in product development
