Pad Thai Recipe (ผัดไทย) - Part Four: Pad Thai Sauce
Recipe type: Sauce, Condiment, Seasoning
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
Prepared Pad Thai sauce
  • 180g fish sauce
  • 226g palm sugar, finely chopped
  • 60g brown sugar
  • 150g tamarind pulp, prepared exactly as explained in how to prepare tamarind pulp
  1. Put everything in a medium pot placed over medium heat. Stir constantly until the sugars have dissolved. This should take less than a minute. You don’t want to reduce or thicken the sauce; it’s already very concentrated and further reduction will result in a much lower yield than intended which leads to over-seasoned Pad Thai.
  2. To keep the sauce from being overly reduced, chop your palm sugar very finely and do not use high heat.
  3. Once the sugar is dissolved, remove the sauce from heat; allow to cool. Store in a glass jar and refrigerate or freeze.
Recipe by SheSimmers at