Thai “Crack Sauce”

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Lately I’ve been revisiting my Thai cookbook, and rediscovering Thai flavors from my visit to Chiang Mai, in northern Thailand. At a local Thai restaurant, some friends and I have fallen in love with this sauce – always served alongside fried rice. I call it “Crack Sauce” because it is more addicting than anything I’ve ever tasted – tangy, sour, spicy, sweet. After experimenting with this recipe – I have finally mastered it. Feel free to serve atop fried rice, or with any dish that could use a kick of ‘WOW’.

thai sauce ingredients

  • 1/4 cup fish sauce
  • juice of 3 limes
  • 1.5 tbsp. white sugar
  • .5 tbsp. chili pepper flakes
  • 1.5 tbsp. chopped cilantro 
  • 1.5 tbsp. chopped scallions
  • 1.5 tbsp. lukewarm water

 

  1. Combine all ingredients, and refrigerate. After about one hour, all of the dry ingredients will have penetrated the fish sauce, lime, and water, and your sauce will be ready to serve. Warning: VERY ADDICTIVE.
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3 thoughts on “Thai “Crack Sauce”

  1. I decided to be “adventurous” and use this sauce in a shrimp & veggie stir fry–it was really good! The flavors are very strong so a little bit went a long way.

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