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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?

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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.

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