# Pad Thai Sauce

![Pad Thai Sauce](/jpm/Recipes/src/branch/master/images/pad_thai_sauce.jpg "Pad Thai Sauce")

Prep time: 5 minutes

Yields: 4 cups; 12 servings

* 1/4 cup sriracha
* 1/2 cup soy sauce
* 1/4 cup tamarind sauce
* 1 cup peanut butter (add 3 tablespoons of white sugar if using natural peanut butter)
* 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.

Portion into air-tight jars. Refridgerate or freeze if not being used in 1 week.

## Nutrition information

Per 1/3 cup. Serving:

* 153 calories
* fat 11.2g 
* saturated fat 1.5g
* polyunsaturated fat 2.1g
* monounsaturated fat 5g
* sodium 741mg
* carbohydrate 10.4g
* dietary fiber 1.5g
* sugar 6g
* protein 7g
* calcium 10.5mg
* iron 4.2mg
* potassium 180mg
* vitamin c 2mg