Shallot Infused Pad Thai Sauce
ID: 11beb6d4...
An authentic and easy-to-make Thai Pad Thai sauce infused with crispy fried shallots, offering a perfectly balanced sweet, sour, and salty flavor profile. This versatile sauce can be stored in the fridge for months, making it effortless to whip up delicious Pad Thai at home anytime.
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🍳 Cooking Flow
Soak and squeeze the tamarind pulp in water, then strain to get the juice. → Fry the sliced shallots in coconut oil until golden brown and set aside. → Boil the tamarind juice in a wok with palm sugar, white sugar, and salt. → Simmer for 20 minutes until the sauce thickens up, then turn off the heat. → Stir the fried shallots back into the sauce.
Cooking Steps
Brief Cooking Order
Soak and squeeze the tamarind pulp in water, then strain to get the juice. → Fry the sliced shallots in coconut oil until golden brown and set aside. → Boil the tamarind juice in a wok with palm sugar, white sugar, and salt. → Simmer for 20 minutes until the sauce thickens up, then turn off the heat. → Stir the fried shallots back into the sauce.
Introduction
An authentic and easy-to-make Thai Pad Thai sauce infused with crispy fried shallots, offering a perfectly balanced sweet, sour, and salty flavor profile. This versatile sauce can be stored in the fridge for months, making it effortless to whip up delicious Pad Thai at home anytime.
Step 1
Soak 400g of seedless tamarind in 2 liters of water for about 15 minutes until soft. Squeeze the tamarind with your hands to extract the pulp, then strain it through a colander to obtain a smooth tamarind liquid.
Step 2
Heat coconut oil in a wok over medium heat, then add 500g of sliced shallots. Fry them until they turn golden brown.
Step 3
Remove the fried shallots from the oil and set them aside. Strain and remove the excess coconut oil from the wok, keeping it clean for the next steps.
Step 4
Ladle the strained tamarind liquid into the same wok and turn the heat to high to bring the sauce to a boil.
Step 5
Once the tamarind liquid is boiling, gradually add 500g of palm sugar and 200g of white sugar, stirring constantly to help them dissolve.
Ingredients List
Important Notes
This recipe does not use chili sauce or tomato ketchup; the authentic flavor relies strictly on the natural sourness of tamarind.
The sauce can be stored in a normal refrigerator for several months.
For one serving of Pad Thai, you will only need about 3 to 4 tablespoons of this prepared sauce.
The sauce will continue to thicken as it cools, so avoid over-reducing it while boiling.
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