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This Pad Thai Sauce is super easy to make at home, naturally vegan, and gluten-free. You only need simple ingredients and have a sauce that tastes better than any store-bought version. Versatile for all easy meals like Pad Thai Noodles, rice noodles, or in a vegetable stir fry.
We all know that the one thing that makes a dish taste deliciously is typically the sauce. Or, if we are talking about salads, then it is the dressing. Anyway, it’s the same idea.
My regular readers know that homemade sauces are not new to this blog. Just think back to the Romesco Sauce or my Lemon Pasta Sauce. Where those come from, there are many more waiting for you. Simply use the search bar, type “sauce” and be sure you’ll find so many options that you will never go back to store-bought.
With this new Pad Thai Sauce recipe, I bring you the next addition to this list. Trust me when I tell you, it is a keeper in and out that the whole family loves, even the pickiest kids. It is fresh, homemade, versatile, super easy to make, perfectly seasoned, and all you need for noodle dishes or stir-fries.
What’s in this vegan pad Thai sauce
- Tamarind concentrate
- Rice vinegar
- Kecap manis
- Tamari
- Minced garlic
- Maple syrup
As you can see, you just need 6 simple ingredients for this best pad Thai sauce. As usual, I’m not counting salt and pepper that you can use to taste.
Does Pad Thai sauce have sugar in it?
When you check out other recipes for Pad Thai sauce or buy some from the store, you will see that they often have a lot of sugar in them.
The most commonly used sugars are palm sugar, brown sugar, or coconut sugar.
As you can see from the list of my homemade sauce ingredients, I use maple syrup instead, which I think makes a great substitute.
How to make Pad Thai sauce
In a small casserole or saucepan, add tamarind concentrate, tamari sauce, rice vinegar, minced garlic, kecap manis, maple syrup, and season with a pinch of salt and pepper.
Now heat your casserole or saucepan and turn from medium to full heat. Always keep stirring with a wire whisk, and bring to a simmer.
Turn to low heat for two minutes, then let it cool for 5 minutes. Fill in a jar with a top lid. If you store it airtight in the fridge, the sauce will stay good for 2 weeks.
Note: If you need a larger batch for many dishes, just double or triple the ingredients and make a larger quantity to your own needs.
This easy and delicious Pad Thai sauce is such an amazing condiment. It works with any pasta dishes or rice bowls.
Stir fry veggies are really among all the delicious recipes to try for dinner, lunch, or meal prep.
Variations on ingredients and flavors
Pad Thai Sauce without tamarind: If you can’t find tamarind (sometimes also called tamarind puree) or don’t like it, I have an option for you.
There is an amazing substitute that makes it as easy as it can get.
Read this “TAMARIND PASTE SUBSTITUTE” post for more details.
Pad Thai peanut sauce: only recently I played around with this recipe and added 1 Tbsp peanut butter to it.
Tell you what, it turned out so amazing. This is something you should try, you won’t regret.
Of course, I find creamy peanut butter with a pinch of salt works best in the sauce. However, you can use what is in your cupboard.
If you give this Pad Thai Sauce a try tag me on Instagram or Facebook.
Can’t wait to see all your remakes and dishes with a snapped picture.
Enjoy, Florian.
Pad Thai Sauce
Yield: 8
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
This Pad Thai Sauce is super easy to make at home, naturally vegan, and gluten free. You only need simple ingredients and have a sauce that tastes better than any store bought version. Versatile for all easy meals like Pad Thai Noodles, rice noodles, or in a vegetable stir fry.
Ingredients
- 4 Tbs tamarind concentrate
- 1/4 cup rice vinegar
- 2 cloves garlic minced
- 1 Tbs kecap manis (I used gluten free)
- 2 Tbs tamari
- 4 tsp maple syrup
- salt, pepper to taste
Instructions
- In a small casserole or sauce pan, add tamarind concentrate, tamari sauce, rice vinegar, minced garlic, ketzap manis, maple syrup, and season with a pinch salt and pepper.
- Now heat your casserole or sauce pan and turn from medium to full heat. Always keep stirring with a wire whisk, and bring to a simmer.
- Turn to low heat for two minutes, then let it cool for 5 minutes.
Nutrition Information:
Yield: 8Serving Size: 1 Tbsp
Amount Per Serving:Calories: 29Total Fat: 0.1gSaturated Fat: 0.1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 83.7mgCarbohydrates: 7gFiber: 0.2gSugar: 5.7gProtein: 0.2g
FAQs
Pad Thai Sauce is made with fish sauce, oyster sauce, brown sugar and tamarind. Tamarind is the ingredient that is the heart and soul of Pad Thai sauce, giving the sauce the sour flavour that Pad Thai is known for. It's an ingredient used in South East Asian cooking, like this Malaysian Beef Rendang.
How long do pad thai noodles need to soak? ›
Flat Rice Noodles (Pad Thai Noodles)
Prepare a bowl filled with room temperature water. Add the pad thai noodles to the bowl. Soak for 10 minutes. If the noodles are longer than the bowl, slowly bend them as they soften in the water so that they are eventually all submerged under the water.
What makes pad thai taste so good? ›
If it's only made of those ingredients, what then makes it so unique? A Pad Thai has tamarind, fish sauce, garlic, dried shrimp, palm sugar, and red chili pepper. These simple ingredients make Pad Thai a bowl of five tastes—salty, sweet, sour, bitter, and umami.
How do you thicken pad thai sauce? ›
In a small bowl, whisk together the cornstarch and 2 tablespoons cold water until smooth to make a slurry (see note). Whisk the slurry into the tamarind sauce and reduce the heat to low. Simmer, whisking continuously, for 2 minutes. As the cornstarch cooks, it will thicken up the sauce.
How is Pad Thai traditionally made? ›
Pad thai is made with rice noodles, which are stir fried with eggs and chopped firm tofu, flavored with tamarind juice, fish sauce, dried shrimp, garlic, shallots, and sometimes red chili pepper and palm sugar, and served with lime wedges and often crushed roasted peanuts.
Why is Pad Thai sauce orange? ›
When it's sold in restaurants outside Thailand, the noodles are sometimes bright orange – that's because sauces or spices, like paprika, have been used instead of tamarind. Authentic Pad Thai is a light reddish-brown colour.
Should Pad Thai be wet or dry? ›
Real pad thai should be:
Stir-fried in a hot wok, so the noodles come out dry with a little smokiness, not wet.
Does Pad Thai have ketchup in it? ›
Pad Thai, a popular traditional rice noodle dish is very mild, pleasant and kid-friendly and can be a great starting point into Thai flavors. The more traditional Pad Thai is made with tamarind, but this recipe uses ketchup which is much easier to find. The taste is very similar.
What happens if you don't soak rice noodles? ›
Do I need to soak my rice noodles before stir frying? You will need to soften dried noodles before stir frying by soaking them in boiling water. Fresh rice noodles, available at Asian grocery stores, do not need to be soaked before adding to your stir fry, as they will cook during frying.
What are the 5 flavors of Pad Thai? ›
The name of this establishment refers to the five flavors (ha/ห้า=five, roat/รส=flavors) which are present in a good pad Thai: salty, sweet, sour, spicy, and savory.
Although the ingredients in pad Thai are generally pretty healthy, the calories can still add up fast. Just one cup of a typical pad Thai has about 400 calories and 17 grams of fat, as well as loads of sodium. To balance it out, I always order mine with an extra serving of steamed vegetables to mix in.”
What makes Pad Thai taste sweet? ›
A perfectly cooked pad Thai should have a balance of flavors — tangy, sweet, spicy and salty, Trang says. This comes from a blend of tamarind paste, palm sugar, crushed red chili peppers and fish sauce. Traditional pad Thai sauces follow a basic formula of a third each of palm sugar, tamarind paste and fish sauce.
How can I thicken a sauce quickly? ›
Use these tips and tricks to fix thin, runny soups and lackluster gravies without thinking twice.
- Flour. ...
- Cornstarch or arrowroot. ...
- Tomato paste. ...
- Reduce the liquid. ...
- Swirl in a pat of butter. ...
- Add an egg yolk. ...
- Puree some vegetables.
Overcooked noodles are too soft...too soft noodles break into bits. This is why I stress so much that you should only cook pad thai in batches of 2 servings, and the most delicate fresh noodles should be cooked ONE portion at a time.
How healthy is pad thai? ›
It can definitely be a part of a balanced, well-rounded diet. While pad thai includes many nutritious ingredients, its sodium content is considerably high. You can reduce its sodium by requesting the eatery go easy on the sauce and salt-contributing condiments.
What is Pad Thai sauce taste like? ›
Pad Thai Ingredients
The dish is mixed with a tamarind sauce and served with lime. The flavors of this dish are centered around a sweet-savory fusion. Salty, nutty, and with that slightly sweet sauce, it's a treat for tastebuds! Of course, every Pad Thai can be different.
What does Pad Thai paste taste like? ›
Sweetness: Pad Thai often has a subtle sweetness, which comes from ingredients like tamarind paste or palm sugar. This sweetness helps balance the dish and complements the other flavors. Sourness: Tamarind paste contributes a tangy and slightly sour taste to Pad Thai. Lime wedges are.
Does Pad Thai always have soy sauce? ›
It is usually a mixture of fish sauce (condiment made of fish), oyster sauce (made from oyster extract), brown sugar and tamarind (tree seed), but can also include shrimp, garlic, shallots or red chili pepper. Some establishments or chefs may use soy sauce, which is traditionally made by fermenting soybeans and wheat.
Is Pad Thai sweet or sour? ›
Real pad thai should be:
A good balance of sweet, salty and sour, not leading with any one flavour. LOADED with beansprouts which lightens the noodles and add freshness.
