Pad Thai Sauce
My family loves Pad Thai, but the pre-made sauces are so expensive! So, I did a bunch of research, looked at many ways of making the sauce, tried several versions, and this is the one I have landed on.
IMPORTANT NOTE: Because the ingredients listed below come in so many variations and strengths, it will take a little taste testing to get your sauce right.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains shellfish
contains white meat
tree nut free
nut free
contains gluten
red meat free
contains fish
dairy free
- 1 garlic clove minced
- 1/2 cup tamarind paste (use tamarind concentrate not paste)
- 1/2 cup palm sugar or 1/2 cup brown sugar
- 1/4 cup low sodium chicken broth or 1/4 cup low sodium
- 1/8 teaspoon fish sauce (squid brand)
- 1 -2 tablespoon low sodium soy sauce
- thai chili paste (to taste) or ground red pepp
- lime juice (optional)
- Carbohydrate 0.9918 g
- Cholesterol 0 mg
- Fat 0.015 g
- Fiber 0.0629999971389771 g
- Protein 0.1908 g
- Saturated Fat 0.00267 g
- Serving Size 1 1 Full Portion, 2 serving(s) (3g)
- Sodium 0.51 mg
- Sugar 0.928800002861023 g
- Trans Fat 0.00453 g
- Calories 4 calories
Whisk Tamarind Concentrate and Sugar in a medium sauce pot over medium heat until sugar dissolves. Add Fish Sauce, Soy Sauce, Garlic and a pinch of Chili Paste or Red Pepper and whisk. Bring heat to high, boil for 30 seconds, remove from heat immediately. Taste the sauce. If it is not salty enough, add 2 DROPS of Fish Sauce (watch out, the flavor is very strong). If it is too sour, add more sugar. If it is too sweet, add more Tamarind Concentrate. If it is too fishy, add a squirt of Lime Juice. If not spicy enough, add more Chili paste or ground red pepper. Allow to cool for 10 minutes before using or bottling.
