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Homemade Pad Thai Sauce

A delicious and authentic homemade Pad Thai sauce that balances sweet, salty, and tangy flavors, ideal for elevating your stir-fried dishes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Thai
Calories: 80
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons oil Use a neutral oil like canola or vegetable oil.
  • 1.75 oz chopped garlic (about 1 head) Fresh garlic is preferred.
  • 4 oz chopped shallot (about 1 cup) Shallots add mild sweetness; onions can substitute.
Sauce Components
  • 4.9 oz palm sugar (roughly chopped) Opt for high-quality Thai palm sugar.
  • 1/2 cup fish sauce Use a good brand like Red Boat.
  • 3/4 – 1 cup tamarind paste Adjust for sweetness and tang.
  • to taste chili flakes (optional) The amount can be adjusted based on spice preference.

Method
 

Preparation
  1. In a medium-sized pot, heat the oil over medium-high heat. Add garlic and shallots, and sauté until soft and translucent, about 5-8 minutes. Remove from pot and set aside.
  2. Return the pot to the stove over medium heat. Add palm sugar and cook until melted, pressing down on any hard chunks. Continue cooking until caramelized, about 5-7 minutes.
  3. Turn off the heat, then carefully add tamarind paste. Turn the heat back on to low to help dissolve the sugar.
  4. Stir in fish sauce and turn off the heat again.
  5. Fold the sautéed garlic and shallots back into the sauce and let it cool.
  6. Measure the volume of the sauce and label the container with the amount needed per serving (about 1/4 cup). Include a note to add 1 ½ tablespoons of water per serving when cooking.

Notes

Store in an airtight container in the fridge for up to 2 weeks. Makes approx. 2 cups of sauce.