Recipe by Shylocke
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.
Top Review by esthermurray80
This turned out SO sour! Way too much tamarind. I did adjust by adding more sugar, fish sauce, and soy sauce. The chicken broth in the ingredient list was also not mentioned in the actual instructions. I would've liked this to work out, but I sure had to make a lot of changes to make it palatable.
- 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 vegetable broth
- 1⁄8 teaspoon fish sauce (Squid Brand)
- 1 -2 tablespoon low sodium soy sauce
- 1 garlic clove, minced
- thai chili paste (to taste) or ground red pepper (to taste)
- lime juice (optional)
Directions See How It's Made
- 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.