Pad Thai Sauce Recipe (2024)

FAQs

What is pad Thai sauce made of? ›

Pad Thai Sauce is made with fish sauce, oyster sauce, brown sugar and tamarind. Tamarind is the ingredient that is the heart and soul of Pad Thai sauce, giving the sauce the sour flavour that Pad Thai is known for. It's an ingredient used in South East Asian cooking, like this Malaysian Beef Rendang.

The name of this establishment refers to the five flavors (ha/ห้า=five, roat/รส=flavors) which are present in a good pad Thai: salty, sweet, sour, spicy, and savory.

The vinegar-sugar mix works well in dishes like pad thai chicken. If your recipe calls for 1 tablespoon tamarind paste, substitute with 1 tablespoon vinegar mixed with 1 tablespoon brown sugar. If using fresh lime juice, substitute 2 tablespoons lime juice for every 1 tablespoon tamarind paste.

Traditional pad thai sauce includes fish sauce, vinegar, sugar and tamarind paste. Tamarind paste is not easily found at a regular grocery stores so I substituted rice vinegar. If you would like to use tamarind paste, substitute about 2 Tablespoons in place of the rice vinegar in this recipe.

The dish is mixed with a tamarind sauce and served with lime. The flavors of this dish are centered around a sweet-savory fusion. Salty, nutty, and with that slightly sweet sauce, it's a treat for tastebuds!

You've probably had pad thai in your local restaurant, but what you had may not be anything like the authentic version. First, it should not have ketchup or any tomato product in it. Second, it should not be syrupy sweet. And finally, it shouldn't be just a heavy, soggy clump of noodles with bits of green onions.

Pad thai is a nutrient-dense dish offering many nutrients and health benefits, primarily from: Flat rice noodles: They are rich in carbs, which serve as an energy source to fuel our bodies, and selenium, an essential mineral that supports the immune system.

A perfectly cooked pad Thai should have a balance of flavors — tangy, sweet, spicy and salty, Trang says. This comes from a blend of tamarind paste, palm sugar, crushed red chili peppers and fish sauce. Traditional pad Thai sauces follow a basic formula of a third each of palm sugar, tamarind paste and fish sauce.

The sauce that coats noodles in Pad Thai should be a light brown color that comes from a sauce made with tamarind paste, fish sauce, and lime juice. Some authentic versions add shrimp paste which can give the dish a deeper red tint.

Lemon or lime and Sweetener

Lemons and limes combined with maple syrup, date syrup, or honey, can make excellent substitutes for tamarind paste due to their similar acidity and sweetness levels.

Can I use lime juice instead of tamarind? ›

A popular alternative is to use lime juice (or sometimes white wine or rice vinegar) mixed with an equal quantity of light brown sugar as a substitute for tamarind.

In most dishes, a 1:1 substitute of lemon juice will work just fine. Depending on the recipe you could also try grapefruit juice or orange juice, bearing in mind that these are sweeter than lime.

For the Pad Thai sauce:

1.5 ounces tamarind pulp (plus ½ cup boiling water; or 6 tbsp/90ml tamarind concentrate) 3 tablespoons dark brown sugar (or palm sugar, if you can find it) 3 tablespoons fish sauce. 2 tablespoons Thai black soy sauce (look for the “Healthy Boy” brand)

When it's sold in restaurants outside Thailand, the noodles are sometimes bright orange – that's because sauces or spices, like paprika, have been used instead of tamarind. Authentic Pad Thai is a light reddish-brown colour.

Because they are made from rice flour, Pad Thai Noodles are cooked differently than traditional wheat noodles. Instead of boiling, Pad Thai Noodles are soaked in cold or warm water. The soaking process softens the noodles and makes them slippery, while boiling makes them sticky or gummy.

Ingredients : Rice Noddles (Rice Flour, Water, Modified Tapioca Starch), Pad Thai Sauce (Palm Sugar, Tamarind Juice(tamarind and Water), Water, Soy Sauce(soybean Extract, Salt, Sugar, Wheat), Sweet Radish, Shallot, Garlic, Soybean.

When it's sold in restaurants outside Thailand, the noodles are sometimes bright orange – that's because sauces or spices, like paprika, have been used instead of tamarind. Authentic Pad Thai is a light reddish-brown colour.

It is usually a mixture of fish sauce (condiment made of fish), oyster sauce (made from oyster extract), brown sugar and tamarind (tree seed), but can also include shrimp, garlic, shallots or red chili pepper. Some establishments or chefs may use soy sauce, which is traditionally made by fermenting soybeans and wheat.

(water, salt, soya beans, roasted wheat, sugar, alcohol), Fried onion flakes (palm oil, wheat flour, onion, water, salt), Garlic powder, Spirit vinegar, Concentrated tamarind pulp, Vegetable oil, Salt, Chilli flakes, Paprika extract (colour).