There are hundreds of Thai Style Sauce recipes around and this is my take on a sauce that I tasted, on more than one occasion at a Thai restaurant in the Sunshine Coast, Queensland, earlier this year. This sauce is great to have alongside dryer Asian dishes like fried rice or noodles, although it was also a great addition to a Penang Beef Curry. I love dishing up this sauce simply with some plain jasmine rice and a serve of Asian style chicken wings - too easy! It captures all those elements found in so many Asian dishes "Hot", "Sweet", "Sour" and "Salty". The trick to making this sauce is getting that balance right so that it all just dances on your taste buds. So when making this feel free to add more or less of the ingredients to get your own balance. Trust your taste buds - they don't lie.
4 x tbsp Light Soy Sauce
1 x tsp Fish Sauce
2 tsp Brown Sugar
2-3 Thai Birdseye Chillies (chopped)
1 x Lime or Thin Skin Lemon
2 x tbsp of Lemon or Lime Juice
Water (to dilute as required)
Combine the sauces, sugar and lemon juice.
Taste the mix and add water as required to get a mellow balance
Now add the chopped chillies
Chop the lemon in half and then cut one half into fine slices
Then dice the lemon slices including the rind and segments and combine with sauce
Lastly add the juice of the lemon or lime
Taste and add water to dilute if necessary
Sauce is ready to serve immediately although it most definitely tastes better the next day.