Besides using fresh ingredients, I believe the essence of a good Pad Thai is in its sauce. Best of all, it requires only 4 ingredients (minus the msg and other preservatives found in the ready-made version)!
You could prepare the sauce ahead of time and store in the fridge for up to one month.
Ingredients:
1 ½ cup (about 3 pieces) Thai palm sugar – chopped (replace with brown sugar if unavailable)
1 cup white sugar
1 cup Thai fish sauce
1 cup Tamarind concentrate / paste

Ingredients for Pad Thai sauce: white sugar, palm sugar, tamarind concentrate, fish sauce.

This is Tamarind paste I’m using. Feel free to use any other brands you like.
Add all the ingredients in a saucepan and bring to boil. Reduce to low heat and simmer for 10 mins. Let it cool before storing in an air-tight container.

Pad Thai Sauce
Recipe type: Sauce
Cuisine: Thai
- 1 ½ cup (about 3 pieces) Thai palm sugar – chopped (replace with brown sugar if unavailable)
- 1 cup white sugar
- 1 cup Thai fish sauce
- 1 cup Tamarind concentrate / paste
- Add all the ingredients in a saucepan and bring to boil. Reduce to low heat and simmer for 10 mins. Let it cool before storing in an air-tight container.
3.2.2807
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.