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1	1	Thai Peanut Sauce
2	2
3	3
4		-crunchy peanut butter - start w/ 1/3C and adjust up from there
5		-coconut powder (equal to the peanut butter, go up from there)
6		-soy sauce (a couple teaspoons)
7		-sugar (maybe a teaspoon?)
	4	+crunchy peanut butter  (or almond butter, start w/ 1/3C and adjust up from there)
	5	+coconut cream powder (equal to the peanut butter, go up from there)
	6	+tamari sauce (a couple teaspoons)
	7	+sugar or other sweetener (maybe a teaspoon?)
8	8	dark sesame oil (start w/ 1/2 tsp or so - powerful stuff)
9	9	chili oil (start w/ 1/2 tsp or so - powerful stuff)
10	10	ground cayenne pepper (1/8 tsp to start)
11		-ground cumin (a bit - 1/8 tsp)
12		-powdered ginger (a lot - 1/2 tsp?)
	11	+ground cumin (1/4 tsp to start)
	12	+powdered ginger (a lot - 1 tsp?)
13	13	lime zest (half the lime)
14	14	lime juice or seasoned rice vinegar (a teaspoon or two)
15	15	water to thin
16		-\\Over light heat ("you've been warned" - Foamy):
	16	+\\Over light heat ("you've been warned" - Foamy the Squirrel):
17	17
18		-mix all, taste, balance the salt/sweet/acid/hot, and thin with water to desired consistency. fish sauce would be a good addition, though watch the salt and reduce the soy accordingly
	18	+Cue the Swedish Chef and mix all.  Taste, balance the salt/sweet/acid/heat, and thin with water to your desired consistency.  Fish sauce is a good addition, though watch the salt and reduce the tamari accordingly.  This will break if heated too much, though it still tastes good.
19	19
	20	+Add more tamari and/or fish sauce sauce to increase saltiness
20	20
21		-Add more soy sauce to increase saltiness
22		-
23		-Add more water to thin
24		-
25	25	Add more coconut powder if it's too peanuty