Try this Pad Thai Sauce recipe, or contribute your own.
- Carbohydrate 156.175022409 g
- Cholesterol 0 mg
- Fat 0.820800001101255 g
- Fiber 6.59999993226777 g
- Protein 8.98613335087839 g
- Saturated Fat 0.262720000276707 g
- Serving Size 1 1 cup (6 servings) (433g)
- Sodium 3767.03778850399 mg
- Sugar 149.575022476733 g
- Trans Fat 0.227600000379258 g
- Calories 623 calories
Step-by-step
- Combine all ingredients in a small saucepan over medium heat.
- Simmer until the brown sugar is dissolved, 2 to 3 minutes. (Do not let it reduce any further once the sugar is dissolved or it won't be the right consistency for making pad thai.)
- IMPORTANT: At this point, you need to 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.
Swapping tamarind paste for fresh lime juice alters the foundational acidity of the blend, shifting the sauce from a tart base to a sharp citrus profile that lacks the necessary fruitiness. Achieving the correct balance requires careful temperature management during the reduction phase. Using a heavy-bottomed stainless steel saucepan prevents hot spots that can scorch the high sugar content before the liquids fully homogenize. Measuring the ingredients accurately ensures the heavy sodium content of the fish sauce does not overpower the natural sweetness of the brown sugar.
The Reduction and Adjustment Phase
Combine the water, brown sugar, soy sauce, fish sauce, and tamarind paste over medium heat. Simmer the mixture for precisely two to three minutes, watching for the brown sugar crystals to completely dissolve into the liquid. Pulling the pan off the heat at this exact window prevents the sauce from thickening into a sticky syrup that fails to coat rice noodles properly. Taste the liquid immediately after removing it from the burner. Adjustments made while the mixture remains warm allow extra sugar or fish sauce to dissolve evenly without requiring additional heat exposure.
- If the mixture separates or crystallizes during simmering, lower the burner temperature and whisk vigorously while adding one tablespoon of warm water.
- Store the finished liquid in a glass container sealed with an airtight lid inside the refrigerator for up to 3 weeks.
- When adapting the profile for specific diets, substitute tamari for soy sauce to remove wheat gluten while maintaining the required umami depth.
