Pad Thai Tamarind Sauce

Pad Thai Tamarind Sauce

A tangy, salty-sweet sauce that brings authentic depth to homemade pad thai.

Total 15 min Makes 16 oz Calories 65/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Fish

This sauce balances tamarind's fruity sourness with palm sugar sweetness and fish sauce's savory edge, the backbone of classic pad thai. Simmering the tamarind concentrate with sugar and seasonings creates a glossy, pourable sauce ready to toss with noodles. Make a batch ahead and keep it on hand for quick weeknight stir-fries.

Ingredients

  • 1/2 cup tamarind concentrate
  • 1/3 cup palm sugar, chopped or grated
  • 1/4 cup fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup water

Method

  1. In a small saucepan, combine the tamarind concentrate, palm sugar, fish sauce, brown sugar, rice vinegar, salt, cayenne, and water.

  2. Whisk to combine, then set the saucepan over medium heat.

  3. Bring the mixture to a simmer, whisking occasionally until the sugars dissolve completely.

  4. Reduce heat to low and continue simmering, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.

  5. Remove from heat and let the sauce cool to room temperature; it will continue to thicken as it cools.

  6. Transfer to a jar or airtight container and refrigerate until ready to use, up to 2 weeks.

Rate this recipe

★ 3.8 (1)

Pad Thai Tamarind Sauce

This sauce balances tamarind's fruity sourness with palm sugar sweetness and fish sauce's savory edge, the backbone of classic pad thai. Simmering the tamarind concentrate with sugar and seasonings creates a glossy, pourable sauce ready to toss with noodles. Make a batch ahead and keep it on hand for quick weeknight stir-fries.

15 min 16 oz 65 cal

Ingredients

  • 1/2 cup tamarind concentrate
  • 1/3 cup palm sugar, chopped or grated
  • 1/4 cup fish sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup water

Method

  1. 1

    In a small saucepan, combine the tamarind concentrate, palm sugar, fish sauce, brown sugar, rice vinegar, salt, cayenne, and water.

  2. 2

    Whisk to combine, then set the saucepan over medium heat.

  3. 3

    Bring the mixture to a simmer, whisking occasionally until the sugars dissolve completely.

  4. 4

    Reduce heat to low and continue simmering, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.

  5. 5

    Remove from heat and let the sauce cool to room temperature; it will continue to thicken as it cools.

  6. 6

    Transfer to a jar or airtight container and refrigerate until ready to use, up to 2 weeks.