Looking for a Thai sauce to use as a marinade, glaze, stir-fry sauce, or dip? Try this tangy Thai sauce recipe! Great over chicken, pork, fish, shrimp and shellfish as well as tofu, this Thai sauce also makes an incredible marinade and dipping sauce. A balance of sweet and sour, spicy and salty, this sauce imbues foods with loads of flavor without adding a lot of extra calories. Also wonderful for grilling, well, nearly anything! ENJOY!
- 1/2 cup rice vinegar (OR other type of vinegar: white, white wine, or apple cider)
- 1/3 cup brown sugar, lightly packed
- 4 cloves garlic, minced
- 1-2 fresh red chilies, minced, OR 1/3 to 1/2 tsp. dried crushed chili OR cayenne pepper
- 1 Tbsp. fish sauce (Vegetarians: Add 1 Tbsp. Lee Kum Kee Vegetarian Stir-Fry Sauce, OR 1+ 1/2 Tbsp. soy sauce)
- 1 Tbsp. soy sauce
- Place all ingredients in a sauce pan or pot. Stir and bring to a boil.
- Reduce heat to medium-low. Simmer 10-15 minutes, stirring occasionally. Sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy. (Note: Depending what kind of vinegar you use, the smell as the vinegar burns off can be quite pungent, although rice vinegar is milder than other types).
- When sauce has been reduced by 1/3, remove from heat. Taste-test and adjust according to your liking. For a sweeter sauce, add a little more sugar. If not spicy enough, add more chili. If not salty or flavorful enough, add a splash more fish sauce.
- Use right away, or refrigerate until needed. This sauce stores well in the refrigerator for up to 3 weeks. This sauce makes a terrific marinade for chicken, pork, beef, fish, or shrimp, or use it as a dip or condiment. For recipe ideas, see links below recipe. ENJOY!