Why would you buy pad thai sauce from a store when you can make it easily from scratch with five ingredients? This sauce is perfectly sour and sweet. I use it in my recipes for Perfect Padthai and Spaghetti Squash Padthai.
Here’s what you need:
A major plus to making your own pad thai sauce it that you can control the levels of sweet, savory or sour flavors. I like my sauce a little bit more on the funky, sour side, but if you prefer a sweeter variety, you could up the amount of coconut sugar or dial down the tamarind.
Speaking of tamarind, I make my own tamarind paste. It takes a little bit of time but its extremely easy to make and I use it in other recipes like my Tamarind, Honey and Lime Marinated Skirt Steak and Pineapple and Tamarind Curry Ketchup.
Whisk your ingredients together and keep refrigerated for up to three weeks or freeze for up to three months!
Pad Thai Sauce
Ingredients
- 1/2 cup tamarind paste
- 1/2 cup coconut palm sugar
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 2 tbsp rice vinegar
Instructions
- Whisk ingredients together in a bowl. Keep refridgerated for up to 3 weeks.
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