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Published: · Modified: · by Jess Smith · Jump to Recipe · 18 Comments · This post may contain affiliate links.
Want to easily make authentic Pad Thai at home? The key thing you need is a jar of this homemade Pad Thai Sauce in your fridge and you can have fresh, amazing, Authentic Pad Thai any night for dinner at a fraction of the cost of takeout.
It's been quite saucy around here. First it was this sweet and sour goodness, then Thai peanut sauce (yum), and then tamarind paste which....well....isn't technically a sauce. But it IS the foundation of the sauce we're making today.
We can't resist going heavy on the sauces when it comes to Thai home cooking. All ofthese sauces are building blocks for so many other delicious meals.We've currently got a refrigerator stocked with saucesand I'm giddy about all the possibilities. Even just opening the door reminds me of the five years we lived in Thailand and all of the incredible food we ate while there.
If you really want to start making your favorite Thai food at home, Pad Thai Sauce is a great place to start. So here's how you do it!
IngredientsforPad Thai Sauce
- Tamarind Paste - The key ingredient in Classic Pad Thai is tamarind paste. It is sweet, tart, and nothing else tastes quite like it. Read everything you need to know about how to make tamarindpaste here.
- Fish Sauce and Soy Sauce - The savory, rich flavors of fish sauce and soy sauce balance the sweetness in the sauce.
- Palm Sugar - This is the original sweetener used in Thailand. It has a sweet, caramel flavor that is more nuanced than white sugar. If you don't have palm sugar, you can use alternative sweeteners like light brown sugar or honey, but you may need to adjust the sauce a bit as these may taste more sweet than palm. See below for more details.
What is Palm Sugar?
Palm sugar is sugar extracted from any type of palm tree. This includes coconut palm trees as well as many other palm trees. It is a rich golden color and can be purchased in firm hard disks or softened into a paste.
Most Asian grocery stores carry a variety of palm sugars. For the best Pad Thai Sauce look for palm sugar with no added ingredients. It should say 100% palm sugar.
How to Measure Palm Sugar
If your palm sugar is in firm disks, you'll want to soften it in order to measure it. Use a sharp knife to slice off slivers of the disk. Add 1 Tablespoon water and microwave until the sugar melts or heat in a small saucepan until softened. Light brown sugar or honey have a more one-dimensional sweet flavor but can be used as a substitute.
How to Store Pad Thai Sauce
Pad Thai Sauce can be stored in the refrigerator for 3 weeks or in the freezer for up to 6 months. Defrost in the refrigerator overnight before using.
Ways to Use Pad Thai Sauce
Of course, the go-to way to use Pad Thai Sauce is in homemade Pad Thai! But if you have leftover sauce or want to use these great flavors in other ways, try one of these:
- Add it to a stir-fry with chicken and vegetables
- Toss it with seared tofu
- Whisk it into olive oil for a great salad dressing (try it on this Thai chopped salad)
- Make lettuce wraps with it
Endless possibilities, I tell ya!
Print Recipe
4 from 15 votes
Pad Thai Sauce Recipe
An authentic Pad Thai sauce for making your favorite Pad Thai recipe.
Prep Time10 mins
Total Time10 mins
Course: Sauce
Cuisine: Thai
Keyword: DIY Thai, homemade sauce, homemade Thai
Calories: 99kcal
Author: Jess Smith via Inquiring Chef
Cost: $2.00
Equipment
Mixing Bowl
Ingredients
- 1 cup tamarind paste (see note)
- ⅓ cup water
- 2 Tablespoons fish sauce
- 1 Tablespoon soy sauce
- ¼ cup grated palm sugar or light brown sugar (see note)
Instructions
Whisk together all ingredients.
Taste the sauce and adjust it to fit your taste. Some people like their sauce a bit more sweet, so if that's you, add a bit more sugar and simmer for another minute. If you prefer a bit more salty/umami flavor, add a bit more soy or fish sauce. You can also add a bit of lime zest if you like a more pronounced citrus flavor. With all the flavorful elements of this sauce, you'll love it the most if you adjust it suit your own unique taste preferences.
Store in an airtight container in the refrigerator for 3 weeks or freeze for 6 months.
Notes
Tamarind paste - You can purchase store-bought tamarind paste or prepare it yourself (preferred for the best flavor) using these instructions.
Sugar - For truly authentic flavor, use palm sugar. Palm sugar is available at specialty Asian / Thai markets and is often sold in rounded disks. (Look for palm sugar with no added ingredients, it should say 100% palm sugar.) To measure the palm sugar, place it in a microwave-safe bowl with 1 Tablespoon water and microwave until the sugar melts or heat in a small saucepan until softened. Light brown sugar or honey have a more one-dimensional sweet flavor but can be used as a substitute. Due to the differences in sweetness and flavor of these ingredients, it is critical that you taste your pad thai sauce and adjust to fit your preferences.
Nutrition
Serving: 3g | Calories: 99kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 857mg | Potassium: 174mg | Fiber: 1g | Sugar: 24g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
Related
« How to Make Tamarind Paste
Authentic Pad Thai »
About Jess
Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.
Reader Interactions
Comments
lauren
yum!!!!
(Video) Pad Thai Sauce - Episode 104Reply
anu bhai
hai I like all pad Thai item
Reply
Kate T-M
What would the measurements be using the Tamarind concentrate for this recipe? I didn't think I would use a cup of that! Thanks in advance!
Reply
Jess
Hi Kate. You're exactly right - you need to use less if using tamarind concentrate. Generally speaking, I use a 1:3 ratio, so I'd use 1/3 a cup tamarind concentrate mixed with 2/3 cup water. Definitely taste and adjust the sauce as you go. I find tamarind concentrate to vary widely in flavor / concentration, so just be flexible with the measurements as you make the sauce.
Reply
Jess
Kate - one other thing I wanted to mention is that the texture of tamarind concentrate and tamarind paste are quite different. As you can see in the photos, the paste is quite thick, though I find the flavor to be more sweet and less sour than most commercially available tamarind concentrates. I do find tamarind concentrate to be quite tart and often very strong in taste, BUT the concentrate is often a liquid. The result is that Pad Thai Sauce made with concentrate will usually be very thin compared to that made with paste. Either way though, just taste and adjust as you go!
Reply
Ben
I clearly did somthing wrong because this is so sour there is no way it is right. Are you sure i need 1 cup of paste because it is over powering!
Reply
Jess
(Video) Perfect Pad Thai Sauce Recipe that I made for my customers all times : Thai Food l Tasty FoodHi Ben. I'm sure you didn't do anything wrong! Taste preferences vary enormously, as does the sourness of the tamarind. Did you make the tamarind paste yourself or use a store-bought version? The tamarind you use can dramatically affect the flavor, which is why the most important step is to taste the sauce and adjust to your taste preferences. If you get a sauce that's much too sour for your preference, definitely add sugar until it reaches the balance you'd like.
Reply
mia leonard
It would be beneficial to differentiate the difference in amount of tamarind paste vs. concentrate in your notes before the recipe, or perhaps to list it right in the recipe (tamarind paste 1 cup, tamarind concentrate 1/3 cup) so that people don't make the mistake of unknowingly using 1 cup of concentrate and making a very overpowering not so good sauce.
Reply
Carolyn Riddle
I ran out of tamarind paste, but had some tamarind chutney on hand. It's strong so I just used a tbsp. and a smidge. Also, I like to put a little peanut butter in my pad Thai sauce. Creamy goodness!
Reply
Jess
Oh that's a great idea for a sub! Thanks so much for sharing.
Reply
Lotte
I'm allergic to soy - can I still make a Pad Thai sauce?
Reply
Jess
Absolutely! Just use Tamari instead of the soy sauce.
Reply
Nikki
(Video) Authentic-ish Pad Thai at HomeTamari is still soy, just fermented. An allergy to soy? Use coconut aminos or salted water
Reply
Jess
Correct - thanks Nikki. I only recommend Tamari for a gluten-free option. Those with a soy allergy will need to use another substitution like those you mention.
Reply
mavee125
This PAD THAI SAUCE is so flavorful! I used a Coconut Aminos Soy-Free Seasoning Sauce that I bought from Karman Foods, as an alternative, and the taste was absolutely delicious!Reply
Jess Smith
So happy to hear you enjoyed it!
Reply
Ann C.
I have a question. I started to make this recipe, and before I could put it on the stove to simmer, I got a phone call and had to rush out of the house. I put the sauce mixture in a plastic container and placed it in the fridge hoping I could get back to it .... that was almost 3 weeks ago. Assuming that all of the ingredients in the sauce have a very long shelf life in the fridge can I still use the sauce and finish the recipe on the stove top? I used the Paleo instructions. I bought all the ingredients new, and don't want to waste them. Thanks!Reply
Jess Smith
My guess is that it should be fine - all of the ingredients have a very long shelf life.
Reply
(Video) How To Make Easy Pad Thai Sauce Recipes (4 Ways)
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