Pad Thai sauce

[volfrahm]

I tried to make Pad Thai sauce using the following recipe:

Sauce

* 2 T almond butter

* 1/3 cup coconut oil

* 1 T nama shoyu or Braggs

* 1 teaspoon coriander powder

* 1/2 jalapeno pepper, deseeded

* 2 teaspoon lemon juice

* 1/3 cup filtered water

It tasted horrible, and I had to throw it out. How does one make a good Pad Thai sauce?

And how edible would it be if I left the seeds in the jalapeno peppers?

[SgtMuhammed]

The pepper seeds tend to be more concentrated than the rest of the pepper. Sometimes this leads to just a very hot bit but it can also give you a bitter one as well. Plus you might be put off by the texture.

There is a restaurant down the street where I get my Pad Thai. Or I get it from a can if I cook at home.

[Dogface]

I use

Fish Sauce, tamarind, garlic, dried crushed red peppers, lime, and sugar. I do not know the size of the portions off hand, however it is a traditionalish recipe

RE: seeds, it would me much hotter but still edible.

[ironbar]

If I'm not mistaken, the seeds aren't the hot part of the pepper, rather the light colored placental material that attach the seeds to the body of the pepper.

[Michael Emrys]

The seeds are hot too. Very hot, in fact. But the placental material is also hot. Most cookbooks recommend that if you are not after maximum heat to split the peppers and scrape all of above out.

Michael