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Homemade Pad Thai Sauce

Create a flavorful and authentic Homemade Pad Thai Sauce that elevates your dish with a perfect balance of sweet, sour, and umami flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Condiment, Sauce
Cuisine: Thai
Calories: 50
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 2 tablespoons oil Neutral vegetable oil works great—avoid oils with assertive flavors.
  • 1.75 oz chopped garlic Fresh is best, but in a pinch, you can use jarred garlic.
  • 4 oz chopped shallots A sweeter option compared to onions; they’re essential for depth.
  • 4.9 oz palm sugar This sweetener caramelizes beautifully; if unavailable, substitute brown sugar.
  • 1/2 cup fish sauce Authentic flavor! Soy sauce or coconut aminos are good alternatives for a vegan version.
  • 3/4-1 cup tamarind paste This gives that signature tartness. Ensure it’s pure tamarind, not a mix with preservatives.
  • to taste tsp chili flakes Adjust based on your heat preference!

Method
 

Preparation
  1. In a medium-sized pot, heat the oil over medium-high heat. You’ll know it’s ready when it shimmers.
  2. Add the chopped garlic and shallots; sauté until soft and translucent, about 5-8 minutes. Keep an eye on them to avoid burning.
  3. Once cooked, remove the garlic and shallots from the pot and set them aside.
Cooking
  1. Lower the stove to medium heat, add the chopped palm sugar, and stir until it melts.
  2. Allow the sugar to caramelize slightly until it achieves a lightly darker brown color for a richer flavor.
  3. Turn off the heat and add the tamarind paste, being mindful as it will bubble aggressively.
  4. Turn the heat back on to low, pour in the fish sauce, and combine. Shut off the heat again.
  5. Fold the sautéed garlic and shallots back into the blend. If you wish to make the sauce spicy, add chili flakes now.
  6. Pour the sauce into a measuring cup to gauge your servings; divide the volume by eight for perfectly portioned sauce.
  7. Add 1.5 tablespoons of water per serving when cooking.

Notes

Refrigerate leftovers in an airtight container for up to two weeks or freeze portions for up to 3 months.