Pad Thai Vinaigrette

pad thai.jpg

This recipe makes twice what you need for the Pad Thai Salad. There are so many ways to use the leftovers: as dressing for a sandwich, salad, sliced tomatoes, or avocado slices.

 Makes about 1 cup

2 tablespoons rice wine vinegar
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons tamarind paste
2 tablespoons light soy sauce or tamari
2 tablespoon extra virgin olive oil
1 tablespoon ketchup
1 tablespoon sugar
1 tablespoon grated fresh ginger (1-inch piece)
2 cloves garlic, minced
Grated zest and juice of 1 orange
Grated zest and juice of 1 lemon
1 teaspoon crushed red pepper or chili paste

Whisk the vinegar, fish sauce, tamarind paste, soy sauce, olive oil, ketchup, sugar, ginger, garlic, orange zest and juice, lemon zest and juice, and crushed red pepper or chili paste in a small bowl. Use immediately or refrigerate in an airtight container for up to 1 week.