Pad Thai Sauce

Why You’ll Love This Recipe

Pad Thai Sauce is the sweet, savory, tangy backbone of Thailand’s most iconic noodle dish. With a blend of tamarind, fish sauce, and palm sugar, this rich and flavorful sauce gives Pad Thai its signature taste and balance. It’s easy to make at home, stores well, and transforms stir-fried noodles into something truly irresistible.

ingredients

Pad Thai Sauce 10 Pad Thai Sauce is the sweet, savory, tangy backbone of Thailand’s most iconic noodle dish. With a blend of tamarind, fish sauce, and palm sugar, this rich and flavorful sauce gives Pad Thai its signature taste and balance. It’s easy to make at home, stores well, and transforms stir-fried noodles into something truly irresistible.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

tamarind paste (or tamarind concentrate)fish saucesoy sauce (optional for depth)palm sugar or brown sugarsriracha or chili paste (optional for heatlime juice (optional for added tang)water

directions

In a small saucepan, combine tamarind paste, fish sauce, and palm sugar.

Heat over low heat, stirring frequently, until the sugar dissolves and the sauce is slightly thickened.

Add soy sauce, chili paste, and lime juice if using. Adjust sweetness and saltiness to taste.

Remove from heat and let cool. Use immediately or store for later.

Servings and timing

Pad Thai Sauce
Pad Thai Sauce 11 Pad Thai Sauce is the sweet, savory, tangy backbone of Thailand’s most iconic noodle dish. With a blend of tamarind, fish sauce, and palm sugar, this rich and flavorful sauce gives Pad Thai its signature taste and balance. It’s easy to make at home, stores well, and transforms stir-fried noodles into something truly irresistible.

This recipe yields approximately ¾ cup of sauce (enough for 2–3 Pad Thai servings).Preparation time: 5 minutesCooking time: 5 minutesTotal time: 10 minutes

Variations

Add crushed garlic or shallots for more depth.

Use maple syrup or honey instead of sugar for a different sweetness.

Make it vegetarian with soy sauce and mushroom or vegan fish sauce.

Include a splash of rice vinegar if tamarind is unavailable.

Thicken slightly with cornstarch if desired for clingier noodles.

storage/reheating

Store in an airtight container in the refrigerator for up to 2 weeks.Freeze for up to 3 months in small portions.Reheat gently on the stove or in the microwave before using.

FAQs

What is tamarind paste?

It’s a tangy concentrate from tamarind fruit—essential for authentic Pad Thai flavor.

Can I use bottled Pad Thai sauce?

Yes, but homemade has fresher, more customizable flavor.

Is Pad Thai sauce spicy?

Not by default—add chili to your preferred spice level.

What if I can’t find tamarind?

Use a mix of lime juice and a little vinegar with brown sugar as a substitute.

Can I make it gluten-free?

Yes, use gluten-free fish and soy sauces.

Why is my sauce too thin?

Simmer it longer or add a bit of cornstarch slurry.

How do I use it?

Toss with cooked rice noodles, protein, and vegetables for a classic Pad Thai.

Do I need sugar?

Yes, sweetness balances the salty and tangy elements.

Is fish sauce necessary?

It’s key for umami depth—vegan options are available if needed.

Can I use this for other dishes?

Absolutely—it’s great for stir-fries, marinades, or dipping sauce.

Conclusion

Pad Thai Sauce is a bold, balanced blend that brings authentic Thai flavor to your kitchen. Whether you’re cooking up noodles, stir-frying veggies, or crafting a dipping sauce, this homemade version is quick, adaptable, and packed with depth. Once you try it, you’ll never want to buy the bottled kind again.

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Pad Thai Sauce

Pad Thai Sauce

  • Author: slsrecipes
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: About 1/2 cup
  • Category: Sauce
  • Method: Simmering
  • Cuisine: Thai
  • Diet: Gluten Free

Description

A flavorful, sweet, salty, and tangy sauce that forms the heart of traditional Pad Thai. Perfect for stir-fried noodles, tofu, chicken, or shrimp.


Ingredients

  • 3 tbsp tamarind paste
  • 3 tbsp fish sauce (or soy sauce for vegetarian version)
  • 3 tbsp palm sugar (or brown sugar)
  • 1 tbsp rice vinegar
  • 1 tsp chili powder (optional, for heat)
  • 2 tbsp water


Instructions

  1. Combine tamarind paste, fish sauce, and palm sugar in a small saucepan over medium heat.
  2. Stir until the sugar dissolves completely and the mixture becomes slightly thickened.
  3. Add rice vinegar, chili powder (if using), and water, and stir to combine.
  4. Let the sauce simmer for 2-3 minutes, then remove from heat.
  5. Allow to cool and use immediately or store in an airtight container in the fridge for up to 1 week.

Notes

  • Use soy sauce instead of fish sauce for a vegetarian or vegan version.
  • Adjust sugar and tamarind to taste depending on your desired sweetness or tanginess.
  • This sauce can be made ahead and stored for convenience.