Pad Thai Sauce (Classic Tamarind-Based)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesPadThaiSauceThailandTamarindSweetSourStirFryIconic
Nutrition (per serving)
120Calories
2 gProtein
28 gCarbs
2 gFat
24 gSugar
1400 mgSalt
Ingredients
- 80 g Tamarind paste (concentrate)
- 80–100 g Palm sugar
- 60 ml Fish sauce
- 100 ml Water
- 1–2 tsp (optional heat) Chili powder or flakes
Method
- In small saucepan combine tamarind paste + palm sugar + fish sauce + water.
- Heat over medium → stir until sugar dissolves and mixture is uniform.
- Simmer gently 5–8 minutes → sauce thickens slightly and flavors meld.
- Taste & adjust: more tamarind for sour, more sugar for sweet, more fish sauce for saltiness, chili for heat.
- Strain if tamarind has fibers → cool completely.
- Store in jar refrigerated up to 3 weeks — classic Pad Thai sauce for stir-frying rice noodles with shrimp, tofu, eggs.
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