Pad Thai v.2

Day #2 of the pad thai project was totally tasty. It didn’t have the WOW factor of the first day, but maybe once it’s good….it’s just good? This time I wanted to decrease the honey, especially because I ate the whole portion of sauce in one meal. Two tablespoons of honey just seems over the top. I also wanted to try a different ingredient for the heat. We love this hot pepper paste that Dizzle picked up in Canada recently. I’m sure you can get it anywhere. If I had to describe it….It’s in a jar and thicker than sriracha but maybe distantly related, way less garlicky and lots more peppery. I’ve been adding to it to most of our curries. I wanted to compare the heat and flavor as opposed to the chili sauce. I was surprised that it wasn’t any hotter even with the decrease in honey. I loved this version just as much. If forced to choose I might go with the v.1. It would probably just depend on which ingredient was available. I would still consider this a medium heat. For my own taste I’ll probably add either more of the heat element or add ground hot pepper at the table next time.

Pad Thai Sauce (medium heat)
Serves: 1
  • 2 TB lime juice
  • 4 TB low sodium soy sauce
  • 1 TB honey
  • 1 TB hot pepper paste
  1. Stir or shake all ingredients to combine. Use to prepare pad thai.


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