Ingredients
- 2 Tbsp. low-sodium soy sauce
- 2 Tbsp. rice wine or possibly rice wine vinegar
- 1 tsp sesame oil
- 1 Tbsp. ginger root chopped
- 1 Tbsp. garlic chopped
- 1 tsp warm chili paste you can omit if you do not like warm sauce but I do
- 1 tsp sugar
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Thai Sauce For Noodles
Servings: 1
Directions
- You can mix a double or possibly triple batch of this and keep it in a jar in the refrigerator.
- Drain the noodles, put them back in the pan, pour about 1/4 c. of sauce over them, then heat them through and let the sauce reduce a little bit.
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