Pad Thai Recipe (ผัดไทย) - Part Four: Pad Thai Sauce

Name: Pad Thai Recipe (ผัดไทย) - Part Four: Pad Thai Sauce
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Ingredients: 180g fish sauce; 226g palm sugar, finely chopped; 60g brown sugar; 150g tamarind pulp, prepared exactly as explained in how to prepare tamarind pulp

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Prep Time: 5

Cook Time: 2

Total: 7

Servings: 2

Cost: $7.63 /serving

Author : Leela

Pad Thai Recipe (ผัดไทย) - Part Four: Pad Thai Sauce

Ingredients

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180 grams fish sauce226 grams palm sugar, finely chopped60 grams brown sugar150 grams tamarind pulp, prepared exactly as explained in how to prepare tamarind pulp

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Instructions

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Step 1

Put everything in a medium pot placed over medium heat. Stir constantly until the sugars have dissolved. This should take less than a minute. You don’t want to reduce or thicken the sauce; it’s already very concentrated and further reduction will result in a much lower yield than intended which leads to over-seasoned Pad Thai.

Step 2

To keep the sauce from being overly reduced, chop your palm sugar very finely and do not use high heat.

Step 3

Once the sugar is dissolved, remove the sauce from heat; allow to cool. Store in a glass jar and refrigerate or freeze.