Recipes/Sauces/Pad Thai Sauce.md

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