Thai Crack Sauce. Lately I’ve been revisiting my Thai cookbook, and rediscovering Thai flavors from my visit to Chiang Mai, in northern Thailand. At a local Thai restaurant, some friends and I have fallen in love with this sauce – always served alongside fried rice. I call it “Crack Sauce” because it is more addicting than anything I’ve ever tasted – tangy, sour, spicy, sweet. Feel free to serve atop fried rice, or with any dish that could use a kick.