If you love the bold, tangy, and slightly sweet flavors of Pad Thai, this make-ahead sauce will be a game-changer in your kitchen. With the perfect balance of tamarind’s tartness, the rich caramelized depth of palm sugar, and the umami punch of fish sauce, this homemade Pad Thai sauce is not only easy to make but also incredibly versatile. Prepare a batch, store it in your fridge, and have authentic Pad Thai at your fingertips anytime with no last-minute sauce mixing required!
Your Go-To Make-ahead Pad Thai Sauce Recipe
1 1/2
cups10
minutes20
minutesThis homemade Pad Thai sauce is your go-to for whipping up delicious Pad Thai noodles anytime. It delivers the perfect balance of sweet, tangy, and savory flavors, making every dish taste authentic. Since the sauce can thicken in the refrigerator, simply stir in a bit of water before using to bring it back to the perfect consistency. Enjoy the convenience of this make-ahead staple and elevate your homemade Pad Thai with ease!
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Ingredients
2 tbsp Vegetable Oi
1 cup Shallots (chopped)
1 head Garlic (chopped)
5 oz Palm Sugar (Grated)
3/4 cup Tamarind Paste
1/2 cup Fish Sauce
1/4 tsp Ground White Pepper
1/4 tsp Sriracha Sauce (optional)
Directions
- Heat the vegetable oil in a saucepan over medium heat. Add the chopped shallots and garlic, sautéing until fragrant and translucent. Remove from heat and set aside.
- Clean the same pan, then add the grated palm sugar. Cook over medium-low heat, stirring occasionally, until it caramelizes into a golden-brown syrup.
- Gradually mix in the tamarind paste, stirring well to combine.
- Add the fish sauce, ground white pepper, and sriracha sauce. Stir until the ingredients are fully incorporated.
- Return the sautéed shallots and garlic to the pan, mixing them into the sauce.
- Allow the sauce to simmer on very low heat for 30-40 seconds, stirring occasionally.
- Remove the pan from heat and let the sauce cool completely.
- Transfer the cooled sauce into a sterilized, airtight glass mason jar. Store it in the refrigerator for up to one month.
Recipe Video
Notes
- Reduce the palm sugar slightly and add a splash of lime juice for a brighter tang.
- Mix in a teaspoon of dried shrimp powder or a dash of soy sauce for a richer umami flavor.
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