Tonight I made a batch of spicy peanut butter noodles, using a recipie loosely adapted from a Deborah Madison recipie. The secret ingredient? Magic Rooster sauce! My college roommates and I first discovered Tuong Ot Sriracha sauce — the one with the rooster on the bottle — at Apsara, home of the best Thai and Cambodian food in Providence. (Apsara is also dirt cheap; if you happen to be passing through Rhode Island, stop by for some nime chow.) Magic Rooster sauce was a delicious compliment to our orders of noodles, and it’s still probably the best hot sauce for cooking with that I’ve found. Sure, a bad batch of sauce produced potentially explosive gas, but it adds some heat and a pleasant taste anywhere you might want to use cayenne. (For spicy faux-Thai peanut butter sauce, thin a scant cup peanut butter with a quarter cup of soy sauce, a quarter cup of water, and a half cup of rice vinegar. Stir in three cloves finely chopped garlic and a scant tablespoon each of sesame oil and peanut oil. Add a dollop of honey and Tuong Ot Sriracha to taste. Heat and stir until blended. Adjust the proportions if the sauce is too thin or thick — I don’t measure when I make the sauce, but it should be a fairly thick, gloppy liquid. Mix with rice noodles and garnish with finely chopped cilantro, scallions, or crushed peanuts if you have them on hand. It also makes a fine topping for fried eggplant.) None