Pad Thai Sauce
🍯 1. The Signature Pad Thai Sauce (Restaurant-Style Batch)
A great Pad Thai lives or dies by its sauce. This recipe balances sour, sweet, and salty perfectly.
Ingredients:
- 1.1 cup Pure tamarind paste/concentrate (thick)
- 2.1 cup Palm sugar or coconut sugar (essential for a mellow sweetness and aroma)
- 3.1/2 cup Premium fish sauce
- 4.3 tbsp Shallots, finely minced
- 5.2 tbsp Vegetable oil
Instructions:
- 1.Heat 2 tbsp of oil in a saucepan over medium heat. Add the minced shallots and fry until golden brown and fragrant.
- 2.Pour in the tamarind paste, palm sugar, and fish sauce.
- 3.Reduce the heat to low. Simmer and stir continuously until the sugar completely dissolves and the sauce thickens slightly to a syrupy consistency. Taste it—it should be a harmonious blend of sour-forward, followed by sweet and salty. Set aside.
🍤 2. Stir-Fry Ingredients (Per 1 Serving)
- 1.1 handful Sen Jan (Chanthaburi rice noodles) or thin rice noodles (soaked in room-temp water for 45–60 mins until pliable, then drained)
- 2.3–4 Large fresh prawns (peeled, deveined, tail-on)
- 3.2 tbsp Firm yellow tofu, cut into small cubes
- 4.1 tbsp Sweet preserved radish (Chai Po), finely chopped
- 5.1 tbsp Premium dried shrimp
- 6.1–2 Eggs
- 7.1 handful Fresh bean sprouts
- 8.1/2 cup Garlic chives, cut into 1-inch pieces
- 9.1–2 tbsp Roasted peanuts, coarsely crushed
- 10.2–3 tbsp Vegetable oil (for stir-frying)
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