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.
- 2 TB lime juice
- 4 TB low sodium soy sauce
- 1 TB honey
- 1 TB hot pepper paste
- Stir or shake all ingredients to combine. Use to prepare pad thai.
Tags: pad thai, plant based, recipe, thai