Go Back
A vibrant plate of traditional Pad Thai noodles with shrimp and peanuts, ready to eat.

Proven Way to Grow Pad Thai Sauce

This recipe outlines a proven method to cultivate a delightful Pad Thai sauce from scratch in just five simple steps, yielding a rich and authentic flavor that elevates any Pad Thai dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Pad Thai Sauce Ingredients
  • 1/4 cup Tamarind Concentrate
  • 1/4 cup Palm Sugar
  • 3 tablespoons Fish Sauce
  • 1 tablespoon Rice Vinegar
  • 2 tablespoons Water
  • 2 cloves Garlic minced
  • 1 small Shallot finely chopped
  • 1/2 teaspoon Chili Flakes optional
For Serving (Optional)
  • 1/4 cup Roasted Peanuts crushed
  • 2 Lime Wedges
  • 2 tablespoons Fresh Cilantro chopped

Equipment

  • Small bowl
  • Saucepan
  • Whisk or spoon

Method
 

Preparation
  1. In a small bowl, combine the tamarind concentrate, palm sugar, fish sauce, rice vinegar, and water, then stir until the palm sugar is fully dissolved.
  2. Heat a small saucepan over medium heat, then add a touch of oil and sauté the minced garlic and chopped shallot until fragrant and softened, about 2-3 minutes.
Cooking the Sauce
  1. Pour the tamarind mixture into the saucepan with the aromatics and bring it to a gentle simmer.
  2. Reduce the heat to low and cook the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly to a syrup-like consistency.
Finishing Touches
  1. Remove the saucepan from the heat, stir in the chili flakes if using, and let the sauce cool completely before storing or using.

Notes

This sauce can be stored in an airtight container in the refrigerator for up to 2 weeks. Adjust the sweetness, sourness, or spiciness to your preference by adding more palm sugar, tamarind, or chili flakes respectively.