Which was a good thing, because the Oven-Baked Bang Bang Chicken Wings were already in the oven! That’s how we roll.

If we don’t have an ingredient or element of a recipe my first thought is always “how do you make that from scratch?”

In this case, a key ingredient in Bang Bang Sauce is Thai Sweet Chili Sauce.

There’s an addictive quality to sweet and spicy foods. And salty sweet too. Our tastebuds clearly enjoy getting a workout.

Here’s how the Easy Homemade Thai Sweet Chili Sauce came together!

To begin, bring water and rice wine vinegar to a boil. Then add sugar, ginger, garlic, red pepper flakes, and ketchup and boil for 5 minutes. Remove from the heat and add in cornstarch and whisk until well combined. Return mixture to a boil over medium heat and allow to cook down for an additional 7-10 minutes.

Thai Sweet Chili Sauce has the right balance of acid, sweet and heat. It’s a wonderful dipping sauce (good-bye Duck Sauce) and pairs perfectly as a glaze with baked salmon, stir-fried shrimp, or fried chicken!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Easy Homemade Thai Sweet Chili Sauce

Thai Sweet Chili Sauce has the right balance of acid, sweet and heat. It’s a wonderful dipping sauce (good-bye Duck Sauce) and pairs perfectly as a glaze with baked salmon, stir-fried shrimp, or fried chicken!

Course Sauce

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 cup water
• 1 cup rice vinegar
• 1 cup sugar
• 2 Tablespoon fresh grated ginger or 1 tsp. ground ginger
• 2 minced garlic cloves or 1 tsp. garlic powder
• 1 Tablespoon ketchup
• 1/4 teaspoon red pepper flakes
• 2 Tablespoons cornstarch
• 1/4 teaspoon natural red food coloring optional

Instructions

• Bring water and rice vinegar to a boil. Whisk in sugar, ginger, garlic, ketchup, red pepper flakes and bring to a boil. Simmer for 5 minutes then remove from heat. Whisk in cornstarch, then return to a boil and cook down for 7-10 minutes until reduced by almost half. Store in a jar in refrigerator for up to a week.

The post Easy Homemade Thai Sweet Chili Sauce appeared first on Lemony Thyme.

We found such a bargain on Sea Scallops.  Great big juicy sea scallops.  

I believe the steep price tag is what keeps me from eating them every day.  But I do love them. 

We bought eight (should have bought more) and decided to prepare them two ways. 

This month’s issue of Real Simple has a quick guide to marinades. 

Right there in front of me was a Korean marinade, using ingredients already in our pantry like soy sauce, brown sugar, garlic, sesame oil, rice vinegar.

It was a sign and it was soooo delicious. 

Really, really good. 

We literally were dipping chips in it before starting dinner (not sure that’s the kind of thing I should share….no judging).

I decided to use that as a springboard for this dish. 

I’ve been wanting to use udon noodles and they were perfect with this punchy marinade. 

I prepared them according to the package then stir fried them quickly in a little reserved marinade with sugar pea pods and radish for a nice crunch.  I seared the marinated sea scallops in a little olive oil and served them on top of the noodles, sprinkled with toasted seeds (I use a 7 seed blend) and fresh cilantro. 

Such a simple, yet extremely flavorful dish. The Asian Noodles were the perfect pairing for these succulent Sea Scallops.

You might also like our 2nd choice.  Pan Seared Scallops with Basil Pesto Pasta.

Are you a Sea Scallop lover like me? Check out our Favorite Sea Scallop Recipe Roundup HERE. I’d love your feedback in the comments below.

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Asian Noodles with Seared Sea Scallops

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 2 bundles udon noodles
• 1 Tbl. olive oil
• 8 Sea Scallops
• 1 handful snow pea pods
• 2 radish thinly sliced
• 1 scallion thinly sliced
• 1 tsp. toasted seed blend
• fresh cilantro for garnish

For the marinade/sauce…

• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 4 cloves garlic chopped
• 1 Tbl. sesame oil
• 2 tsp. crushed red pepper flakes

Instructions

For marinade…

• Combine all marinade ingredients, reserve 1/4 cup to use as sauce. Pour remaining marinade into a bowl or zip top bag with scallops. Marinate for 15 minutes.
• Prepare udon noodles according to package instructions. Reserve.
• Meanwhile, remove scallops from marinade and pat dry with paper towels. Discard marinade. Heat olive oil in a skillet over medium-high heat. Sear scallops untouched for 2 minutes on each side. Remove from pan.
• Add 1/4 cup reserved marinade into skillet, stir fry udon noodles with pea pods, radish, and scallions until heated through, 2-3 minutes.
• Serve scallops on top of udon noodle mixture; sprinkle with toasted seeds and cilantro leaves.

The post Asian Noodles With Perfectly Seared Sea Scallops appeared first on Lemony Thyme.