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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 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.
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 long does homemade pad thai last? ›
In order to keep your Pad Thai fresh and contaminant-free, always store it in the fridge or freezer. Remember, even properly stored leftovers have a shelf-life. Pad Thai can typically last for three days in the fridge and can stay safe in the freezer for up to three months.
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.
What should Pad Thai sauce taste like? ›
When taste-testing, keep in mind that your pad thai sauce should taste sweet first, followed by spicy and salty, then sour last. If needed, adjust the amount of sugar and chile sauce. Note that the sauce will taste almost too strong at this point, but once distributed throughout the noodles, the flavor will mellow.
How can I thicken a sauce quickly? ›
Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.
How do you make a sauce thick and sticky? ›
Use Flour and Water
Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.
Why is my pad thai mushy? ›
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.
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.
Add enough sauce: In addition to having a great pad Thai sauce, it's important to get the sauce to noodle ratio just right. Because no matter how good your sauce is, if you don't add enough of it, you're going to end up with bland noodles.
Why does my Pad Thai taste sour? ›
A good pad Thai hits three flavors in a very obvious fashion — sweet, salty, and sour. Sweet from palm sugar. Salty from fish sauce. Sour from tamarind.
Can I eat 4 day old Pad Thai? ›
Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.
Can you eat 2 day old Pad Thai? ›
Pad Thai and other popular takeout noodle dishes will generally last up to three days in the refrigerator. Due to heavy sauces that can contribute to a soggy texture, these dishes can sometimes taste bad before they actually go bad.
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.
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.
Why is Pad Thai sauce red? ›
Authentic Pad Thai in Thailand is not red! Sometimes if they use a lot of Tamarind paste it can have somewhat of an orangish tinge. Many places that make Pad Thai especially in the States use Ketchup (disgusting) and that Pad Thai is red and taste nothing like authentic Pad Thai which is delicious!
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.
