3 Ingredient Pad Thai Sauce Recipe
User Reviews
4.7
30 reviews
Excellent
-
Cook Time
mins
-
Total Time
7 mins
-
Servings
1 jar or bottle
-
Calories
667 kcal
-
Course
Condiments
3 Ingredient Pad Thai Sauce Recipe
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Pad Thai Sauce is prepared with 3 ingredients only: Tamarind paste, palm sugar, and fish sauce.
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Ingredients
- ¾ Cup tamarind paste Thai version not Indian version!
- ¾ Cup fish sauce
- ¾ Cup palm sugar or Cane Sugar
Instructions
- Place tamarind paste, fish sauce and palm sugar into a sauce pan.
- Heat up the pan and keep over a medium to low-heat setting. Stir the ingredients together.
- Mix up the sauce well and let the sauce simmer on a low-heat setting slowly for a couple of minutes so that all the germs are killed in the heat. *see Notes
- Bottle up the sauce when done reducing.
- Store in your fridge or freeze in small ice cube tray batches.
Notes
- You can also cook it down further to a thicker consistency to save space in your fridge. I prepare my pad thai sauce to a honey-like consistency so that I can take out a spoon full easily.
- Use Thai tamarind paste not Indian tamarind paste. Thai one is thinner and less sour, on the sweeter side. Indian one is thicker and way more sour. Yet, if you want to experiment or if you can only get Indian Tamarind, then use that simply.
- Try to use Thai Palm or Cane Sugar. You can use Asian Jaggery or South American Panela, Piloncillo or Rapadura. You can use crumbled or block or cone-shaped cane/palm sugar.
- Likewise, you can make this Pad Thai sauce vegan by using soy sauce instead of fish sauce. If you are not into a vegan lifestyle, then stick to your fish sauce, of course!
- The ratio is 1:1:1, which makes it easier for you to prepare this sauce in bigger or smaller quantities. You just need to make sure that all the ingredients are perfectly balanced. For example, when you use thick Indian tamarind paste (which ideally you shouldn't), the sauce will turn more sour and thick. In that case, you will need to adjust the sauce by adding a little more palm sugar and fish sauce. So make sure to taste test your sauce before bottling it up.
- You can also cook it down further to a thicker consistency to save space in your fridge. I prepare my pad thai sauce to a honey-like consistency so that I can take out a spoon full easily.
- Pad Thai sauce recipe adapted from Highheelgourmet.com
Nutrition Information
Show Details
Calories
667kcal
(33%)
Carbohydrates
166g
(55%)
Protein
11g
(22%)
Sodium
13921mg
(580%)
Potassium
1066mg
(30%)
Fiber
4g
(16%)
Sugar
136g
(272%)
Vitamin C
4mg
(4%)
Calcium
141mg
(14%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 1jar or bottle
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 166g | 55% |
| Protein | 11g | 22% |
| Sodium | 13921mg | 580% |
| Potassium | 1066mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 136g | 272% |
| Vitamin C | 4mg | 4% |
| Calcium | 141mg | 14% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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