Recipe Archives->Sauces->Thai Noodle Sauce

Thai Nooodle Sauce

1 cup water
2 Tblsp peanut butter
1 clove garlic
2 tsp brown sugar
2 tsp  lemon juice
2 tsp soy sauce
1/4 tsp melindas extra hot sauce
1/2 tsp Sambal Oelek (viet/thai red pepper paste)
1/4 cup cocunut milk
1/2 cup minced vidalia onion 
1 tsp fish sauce
1 tsp coriander
1 tsp cumin
1 tsp ginger
1 tsp ground sesame seed
7 dried lily flowers

Combine water, peanut butter garlic, sugar, lemon, soy, red pepper,
fish sauce, coriande, cumin, ginger.  Heat on low, stirring until
it forms a uniform mixture.

Mince onions incredibly fine. saute in 1 tsp peanut oil..  Add to
mixture.  stire, continue heating on low Add cocunut milk, stir,
continue heating.  soak dry lily s in warm water for 5 minutes.
remove, chop, add to mixture. Add sesame seed to mixture

heat until boiling temperature is reached, stir well, keeping it
hot, but not boiling for 5 minutes.  Serve over noodles, or add
to ginger-spiced chicken just before serving.

Notes:

To substitute for Melindas sauce & Sambal Oelek, use 1 tsp Tabasco.

To substitute for fish sauce, use worcesteshire sauce.

To substitute for Lily flowers, use 1/4 tsp tamarind paste; or
omit.

Printable version: thai-noodle-sauce.txt.