Pad Thai Sauce Recipe

I watched this video on youtube How to Make Pad Thai Sauce. Then I made my own recipe, which includes some ingredients (fish sauce, lime juice and spices) that are traditionally added later . In my version, the sauce is ready to go with all the seasonings in it. Make the sauce once, and save it for quick a Pad Thai meal whenever you’re in the mood! In my case, that’s often several days in a row.

Here it is…

Pad Thai Sauce Recipe

8 shallots minced
8 garlic cloves minced
2 Tablespoons rice wine vinegar
1/2-1 cup tamarind (paste or pulp)
2 Tablespoons tamarind concentrate (optional)
1/4 cup palm sugar, sugar, agave or brown sugar
3 Tablespoons fish sauce
1/4 tsp cayenne
1/4 tsp white pepper
1/4 cup lime juice

To make sauce:

Mince shallots.
Mince garlic.
Heat 4 Tablespoons oil in wok or sauce pan over high heat until hot–not smoking.
Add garlic and shallots.
Cook garlic and shallots in oil until brown. Stir to keep from burning.
Be patient, it takes a while to caramelize because the water from the shallots and garlic have to evaporate.
Add sugar mixed with vinegar.
Add tamarind.
Boil and whisk together.
Add spices and fish sauce and cook for 5 minutes over medium heat, stirring regularly.
Turn off heat and whisk lime juice in.

Reserve sauce.

To make Pad Thai:

Soak pad Thai rice noodles in warm water for 20 minutes.
Heat 1-2 Tablespoons oil in pan.
Fry a handful of chopped peanuts.
Push to sides of wok and add an whisked egg. Cook for a minute. Break apart.
Add 4 ounces thai noodles soaked for 20 minutes in hot water.
Stir together and fry noodles for a few minutes.
Push noodles to the sides of the walk to create a bowl in the center.
Add shrimp (or chicken) and cook until done.
Then add 3 Tablespoons of Pad Thai Sauce.
Stir together with tongs.
Add a handful of chopped scallions and bean sprouts.
Toss together.
Add 1 Tablespoons of water if Pad Thai is too dry.
Taste for seasoning.
Top with small handful of fresh cilantro and peanuts.
Serve with quarter lime.