I'm making some Thai fried rice tonight. Recipe calls for 2 cups cooked rice, 2 TABLESPOONS spicy Thai chili sauce and 1 tablespoon fish sauce.
I'm really concerned about the amount of chili sauce. The only sauce ingredients are the two listed. There's no soy, no vinegar, etc...
I've got Sriracha, Sambal Oelek and chili-garlic paste. Surely the creator of this recipe isn't calling for a tablespoon of Sriracha for 2 cups rice. The other 2 also seem excessive. Is there a thinner, less spicy sauce I've missed? Or a common Thai way to cut some of that heat?
Mom is eating with us tonight and swears she loves Thai Fried rice, but I know for a fact she can't take heat. At all. My Dude and I like spicy Thai rice just fine, but Mom can't handle it. Is there something else that will make it uniquely Thai I can use? I've got red curry paste I've not opened and never tried, in addition to some of the usual suspects; soy sauce, rice vinegar, coconut milk, etc...
I know I'm asking a lot here, but will appreciate any tips you have to help me create this for Mom. Oh, and dinner is at 7:30 tonight, EDT.
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