*whisk

Sauces/Pad Thai Sauce.md

@@ -13,7 +13,7 @@ Yields: 4 cups; 12 servings
 * 1 1/2c veg stock
 * juice of 2 limes
 
-Melt peanut butter with a few teaspoons of stock. Once fully liquified, add remaining ingredients, shisk thoroughly together and bring to a slow boil. Reduce heat to low and whisk rapidly for 1 minute.
+Melt peanut butter with a few teaspoons of stock. Once fully liquified, add remaining ingredients, whisk thoroughly together and bring to a slow boil. Reduce heat to low and whisk rapidly for 1 minute.
 
 Portion into air-tight jars. Refridgerate or freeze if not being used in 1 week.