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Homemade Pad Thai Sauce

A flavorful and authentic sauce that elevates your Pad Thai, balancing salty, sweet, and sour notes for a taste of Thailand.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Thai
Calories: 80
Ingredients Method Notes

Ingredients
  

Key Ingredients
  • 2 tablespoons oil For sautéing the garlic and shallots. Use a neutral oil like canola or sunflower.
  • 1.75 oz chopped garlic About 1 head; adds an aromatic kick.
  • 4 oz chopped shallots About 1 cup; brings sweetness and depth. Red or yellow shallots are recommended.
  • 4.9 oz palm sugar Essential for authentic sweetness; substitute with brown sugar if necessary.
  • 1/2 cup fish sauce Use a high-quality Thai-brand for a more intense umami flavor.
  • 3/4-1 cup tamarind paste The base; adjust to taste for sourness.
  • chili flakes To taste; optional for spice.

Method
 

Preparation
  1. In a medium-sized pot, heat the oil over medium-high heat until shimmering.
  2. Add the chopped garlic and shallots; sauté until soft and translucent, about 5-8 minutes.
  3. Remove from the pot and set aside.
  4. Return the pot to medium heat and add the palm sugar. Let it cook until melted, stirring occasionally.
  5. Turn off the heat, then carefully add the tamarind paste, stirring until combined.
  6. Turn the heat back to low, gradually add the fish sauce while stirring, then mix in the sautéed garlic and shallots.
  7. If desired, stir in chili flakes to taste. Allow the sauce to cool before measuring.
  8. Pour the sauce into a measuring cup and divide the total volume by 8 for serving size.
  9. Remember to add 1 1/2 tablespoons of water when cooking Pad Thai for each serving!

Notes

Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months. Flavors meld better after a day in the fridge. Avoid overcooking garlic and shallots to prevent bitterness. Adjust taste with more palm sugar or tamarind if needed.