Perfect Pad Thai Sauce
ID: e827f490...
A perfect, balanced, and authentic homemade Pad Thai sauce recipe featuring the ideal combination of sweet, sour, and savory flavors. This bulk recipe makes approximately 850g of sauce, enough for 20 to 23 portions, and can be stored in the fridge for up to 6 months.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Boil the tamarind in water for 10 minutes until soft, then mash it. → Finely chop the purple onions and garlic, then sauté them in cooking oil for 10 minutes. → Strain the tamarind mixture into the sautéed aromatics. → Add both sugars, ketchup, soy sauces, fish sauce, salt, and oyster sauce. → Simmer on medium-low heat for 10 minutes until thickened, then cool and refrigerate.
Cooking Steps
Brief Cooking Order
Boil the tamarind in water for 10 minutes until soft, then mash it. → Finely chop the purple onions and garlic, then sauté them in cooking oil for 10 minutes. → Strain the tamarind mixture into the sautéed aromatics. → Add both sugars, ketchup, soy sauces, fish sauce, salt, and oyster sauce. → Simmer on medium-low heat for 10 minutes until thickened, then cool and refrigerate.
Introduction
A perfect, balanced, and authentic homemade Pad Thai sauce recipe featuring the ideal combination of sweet, sour, and savory flavors. This bulk recipe makes approximately 850g of sauce, enough for 20 to 23 portions, and can be stored in the fridge for up to 6 months.
Step 1
In a pot, bring the 150g tamarind and 400ml water to a boil for about 10 minutes until the tamarind is completely soft.
Step 2
While boiling, finely chop 2 medium-size purple onions and 10 cloves of garlic.
Step 3
In a separate large pot, heat 5 tbsp of cooking oil and add the chopped purple onions.
Step 4
Add the chopped garlic to the pot with the onions and fry on medium heat for about 10 minutes until cooked and aromatic.
Step 5
Mash the boiled tamarind to release the pulp, then sieve the tamarind juice directly into the pot containing the fried onion and garlic.
Ingredients List
Important Notes
This sauce will become noticeably thicker after it is refrigerated.
No additional seasoning, fish sauce, or sugar is needed when you cook Pad Thai noodles with this sauce.
The sauce can be safely stored in the refrigerator for up to 6 months.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...