Thai Style Sweet and Spicy Sauce
Amelia was making some Jackfruit Crab Cakes and I asked what we were going to use for a dipping sauce since tarter sauce and most crabcake sauces have dairy and/or eggs. In her typical creativeness, she whipped up some of this Thai Style Sweet and Spicy Sauce, and it was great!
This Thai Style Sweet and Spicy Sauce recipe is the perfect sauce for dipping or to add more flavor to your rice, noodle and potato dishes. The combination of sweet and spicy makes for some mouthwatering goodness.
It was very tasty with our Jackfruit Crab Cakes, but we also liked it with our Oven Fried Okra and I love it over plain rice. It’s a great sauce to have on-hand for when you need to jazz up a dish.
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
| Servings | Prep Time |
| 16 servings | 10 minutes |
| Cook Time |
| 10 minutes |
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This Thai Style Sweet and Spicy Sauce recipe is the perfect sauce for dipping or to add more flavor to your rice, noodle and potato dishes.
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- 1/4 cup rice vinegar
- 1/4 cup water
- 1/4 cup sugar organic
- 1 tsp Sriracha or to taste
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1/4 tsp ginger ground
- 1 tbsp ketchup organic
- 1 tbsp corn starch
- 1 tbsp water cold
- Heat the water and vinegar in a small saucepan.
- Stir in the sugar until it completely dissolves.
- Add the Sriracha, garlic powder, red pepper flakes and ginger. Stir to mix well.
- Mix the corn starch with cold water and stir until it completely dissolves.
- Pour the corn starch mixture into the saucepan and stir until it thickens. About 30 seconds or so.
- Serve as a dipping sauce or over your favorite dishes for a little extra flavor.
Serving size is 1 tbsp.
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