Prep 5 mins
Cook 10 mins
A very easy homemade Thai sauce that is sweet with a nice little bit of heat. This sauce is great for dipping and cooking both. While not what we call hot you can cut the red pepper flakes in half or omit the Sriracha to cut the heat. This recipe comes from Life Tastes Like Food.
- 3⁄4 cup sugar
- 1⁄4 cup rice vinegar
- 1⁄4 cup water
- 1 tablespoon garlic, minced (5-6 cloves)
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon sriracha sauce
- 1 tablespoon water
- 1 teaspoon cornstarch (for thinner up to a tablespoon for thick)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ginger (optional)
- In a pot over medium-high heat mix the 1/4 cup water, rice vinegar and sugar; when mixture starts to boil, add the garlic and crushed red pepper flakes. Bring the boil down to a simmer and let it simmer for another couple of minutes (this will make sure all the flavors get infused).
- Add the Sriracha and ginger if using.
- In a small bowl, mix the cornstarch and tablespoon of water until the cornstarch is dissolved.
- Bring the sauce to a low boil again and add the salt and cornstarch/water mixture.
- The sauce will begin to thicken up immediately. Cook, while stirring constantly, until the mixture reaches desired thickness, about 3-5 minutes.
- Let the sauce cool and then use as a dipping sauce or store in refrigerator till ready to use. **Storing does cause it to loss heat so recommend eating the same day if you like the heat**.
Easy enough recipes but the sauce I made was too thick and cloudy as there is no given amount for the cornstarch and my guesstimate was too much. Tastes nice enough. I put a little fresh green chilli in to brighten the colour and add visual interest.