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HOW much chili sauce?? You're kidding, right?

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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  1. Start with a little less than the amount which seems right to you. The heat of the rice may intensify the heat of the sauce. Taste then adjust to suit!

      1. re: youareabunny

        The recipe from Thaitable is one I looked at, but found a bit confusing. I'm not a novice cook by any means, nor wedded to recipes, but I do like a little direction when making something for the first time.

        I've made fried rice, although not often, but this recipe just seemed a complete jumble, with veg, protein and sauce ingredients listed in no particular order. It does give what i think is a better rice/sauce ratio, so this could be a better starting point for me.

        1. re: DuffyH

          There are amounts. Maybe just rewrite the ingredient list and put all of the optional ingredients in another group, then choose what you like out of the bunch then add it.

          Looks primarily as
          1 cup rice, 1 tsp fish sauce, 2 tsp soy, and sliced tomato cooked together. Cooked meat (or cook the meat first), etc

      2. The original comment has been removed
        1. There are SO many types of chili sauce. Most recently I have been buying Lingham's hot sauce from Malaysia through a Thai importer in Seattle, www.importfood.com.
          It is mild/sweet with a strong chili taste, you could eat it with a spoon. It is wildly popular with friends and I recently ordered another case.

          1 Reply
          1. re: Veggo

            <There are SO many types of chili sauce.>

            This is what my research revealed, and what brought me here tonight. I suspect that it's a milder form of spicy chili sauce the author had in mind.

          2. First;
            Where did you get your recipe? From a reliable source or just random pick from the Internet?
            Secondly if you are married to your recipe(which seem doubtful since you seem so incredulous about the Chili Sauce)Just adjust to your taste.
            2T of Sambal Olek for 2 cups of Rice sounds fine to me, but my Sister would not be able to touch it.

            8 Replies
            1. re: chefj

              Reliable source? No. Random pick? No. After looking at many, many recipes for Thai rice, I found that quite a few called for relatively large amounts of chili sauce. This one was a reasonable representative.

              As I said, I like it hot, but couldn't believe the author meant to use that much Sriracha. I guessed it had to be some other chili sauce, and hoped to get some help with modifying what I have on hand to work.

              1. re: DuffyH

                Many Recipes do not call for any Chili to be add to the cooking of the Rice at all. It can just be served on the side for each Diner to add to taste.
                Sriracha would not be my first choice for this. I would serve either Sambal Olek or Nam Pla Prik.

                1. re: DuffyH

                  Its funny, I don't find 2 Tbs of Sriracha all that much for 2 cups of rice . . . . especially for Thai food, which I think should be hot anyway.

                  I'm not sure if that is the type of chili sauce they meant but it doesn't seem outrageous to me either. Rice is very bland and I think it will counter a lot of the heat.

                  1. re: thimes

                    Yeah, I'm always surprised at how effectively rice neutralizes whatever heat I add. For about 3 cups of rice, I use a couple of tablespoons of various chili pastes and/or sauces, depending on how I feel, what is on hand, and what fresh chilies I may have chopped and added. The kids tolerate some spice but don't enjoy rice that is too killer, i.e. I hold the habaneros.

                    The OP should definitely sauce to taste, however.

                    1. re: tcamp

                      if this is the case try using korean gochujang paste mixed in with the rice.

                      1. re: kimeats

                        I'm not sure if I've ever tried it. Always happy to give something with some heat a try. What does it taste like?

                        1. re: thimes

                          it's hard to describe, it's a fermented paste made from korean red chilis, fermented soybeans, glutinous rice flour and salt. it's not too hot, but gives a nice flavor and a kick of heat.

                          idk where you live but I can get it at my regular grocery store in the asian food aisle but all asian grocers seem to carry it. It normally comes in a red tub but Amazon seems to sell a smaller tube of it:
                          http://www.amazon.com/Korean-food-sup...