Pad Thai Sauce
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Craving homemade Pad Thai? It’s easier than you think—once you master the sauce! This Pad Thai Sauce features just four simple ingredients that blend to create the perfect balance of sweet, sour, and savory. Start with the sauce, and you’re just a few steps away from a delicious bowl of Pad Thai made right in your kitchen!
Pad Thai sauce is the heart and soul of this beloved dish, blending a perfect harmony of sweet, salty, and tangy flavors. Made from the rich essence of tamarind, the sweetness of brown sugar, and a touch of umami from fish sauce, this sauce elevates every bite.
Its unique flavor profile pairs beautifully with silky rice noodles and crispy bean sprouts, creating a delightful culinary experience that transports you straight to the streets of Thailand.
Whether you’re a Pad Thai enthusiast or trying it for the first time, this sauce is the secret behind that crave-worthy taste! Who’s ready to whip up some amazing Pad Thai at home?
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Brown sugar: While traditionally, palm sugar is used, we opted to use light brown sugar for accessibility. If you can get palm sugar, feel free to use that for a more authentic flavor.
- Fish sauce: This can be purchased at any Asian grocery store or online.
- Tamarind paste: This can also be purchased at an Asian grocery store or online.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Add all the ingredients to a small saucepan.
- Cook over medium-high heat until the sugar is dissolved and the sauce has thickened.
- Stir fry the sauce with your favorite Pad Thai ingredients.
How to Store
- Refrigerator: Store in an airtight container for up to 1 week. Stir it before using.
- Freezer: Freeze in a small container. Thaw in the fridge or at room temperature, then stir before using.
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Pad Thai Sauce
Ingredients
- ½ cup light brown sugar
- ½ cup fish sauce
- ¾ cup tamarind paste
Instructions
- Add the brown sugar, fish sauce, and tamarind paste to a small saucepan. Cook over medium-high heat until the sugar is dissolved and sauce has thickened slightly. Stir in the chili flakes if using.
- Store in an airtight container in the refrigerator for up to 3 weeks or freeze for up to 6 months.
Notes
- Refrigerator: Store in an airtight container for up to 1 week. Give it a stir before using.
- Freezer: Freeze in a small container. Thaw in the fridge or at room temperature, then stir before using.
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.