My menu lately has included Thai Chicken pizza (love) and Gabo Gato. Over the last few years I've begun using the same sauce for both with just a slight modification of added oil for the noodle sauce. I've tweaked the sauce and although I usually don't measure- I go for taste and color now- I've got the basics here:
3T Peanut Butter
3T GF Soy Sauce
3T Brown Sugar
Spice to taste with garlic, cayenne, ginger or the like...
Optional thin out for pasta with 3T + 1t oil
I proofed the yeast and mixed the dough then par baked it for just under 10 minutes before topping with Peanut Sauce and a few veggies for a slight variation of our Thai Chicken.
After 9 days of on and off pain I finally broke down for some X-Rays and a Doctor's visit which didn't produce any results so it's a wait, rest, ice and see game. Not the one I want to play as we have to run through the United area at DIA tomorrow from a little plane to the big plane. I'm hoping it holds up enough so I can get away with Chacos for our week in New England's 90 degree heat and humidity.