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
- Combine tamarind paste, fish sauce, and palm sugar in a small saucepan over medium heat.
- Stir until the sugar dissolves completely and the mixture becomes slightly thickened.
- Add rice vinegar, chili powder (if using), and water, and stir to combine.
- Let the sauce simmer for 2-3 minutes, then remove from heat.
- 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.