diy thai

An authentic Pad Thai sauce (with gluten-free, paleo, vegetarian/vegan variations in the notes) for making Pad Thai noodles. Recipes makes 1.5 cups (enough for 6 servings of Pad Thai) and stores in the refrigerator for 3-4 weeks.

Pad Thai Sauce

Tamarind paste

Water

Fish sauce

Tbsp Low-Sodium Soy Sauce

Brown sugar

Combine all ingredients in a small saucepan over medium heat. Simmer until the brown sugar is dissolved, 2 to 3 minutes. (Do not let it reduce any further once the sugar is dissolved or it won't be the right consistency for making pad thai.)

IMPORTANT: At this point, you need to taste the sauce and adjust it to fit your taste. Some people like their sauce a bit more sweet, so if that's you, add a bit more sugar and simmer for another minute. If you prefer a bit more salty/umami flavor, add a bit more soy or fish sauce. You can also add a bit of lime zest if you like a more pronounced citrus flavor. With all the flavorful elements of this sauce, you'll love it the most if you adjust it suit your own unique taste preferences.

Store in an airtight container in the refrigerator for 3 weeks.

Click here to get the recipe for Authentic Pad Thai using this sauce!

Crispy on the bottom, creamy in the middle, and slightly sweet throughout, Thai Coconut Pancakes (kanom krok) are a favorite street food snack in Thailand. These bite-sized treats are easy to prepare at home - you just need a Danish-style Ebelskiver pan to get started. These are naturally gluten-free and dairy-free.

Thai Coconut Pancake Recipe (Kanom Krok)

can Coconut Milk ((see note))

Tablespoons White Sugar

Tablespoons Rice Flour

Tapioca Flour

Jasmine Rice ((at room temperature))

Rice Flour

Kosher Salt

Sparkling Mineral Water

Tablespoons Coconut Oil

green onions, corn kernels,

Prepare inner layer / custard: Combine all inner layer / custard ingredients in a small saucepan over medium heat. Whisk well to combine. Bring to a simmer. Simmer, whisking frequently, until the mixture visibly thickens, 2 to 4 minutes. Set aside.

Prepare outer layer / shell: Combine coconut milk, rice, rice flour, sugar and salt in a blender. Blend until smooth. Add mineral water and pulse blender once or twice just until incorporated. (The batter should be a smooth consistency that pours easily, similar to pancake batter. If it is too thick to easily pour, add more mineral water a bit at a time.)

Heat an Ebelskiver or Takoyaki pan over medium heat. When the pan is hot, brush the inside of the holes with coconut oil (you can melt the oil first and do this with a brush or use a paper towel to carefully rub oil on the insides).

Pour shell batter into each of the holes, leaving about 1/4 inch of headspace at the top. Then quickly use a 1 teaspoon measuring spoon to spoon the custard batter into the center.

Let the pancakes cook until golden brown on the bottom and still soft in the center, 5 to 7 minutes. (Note: You may need to adjust the heat of the pan and / or the cook time as you go to be sure that the pancakes get an even, deep golden brown color on the outside.)

If adding toppings, sprinkle them on top in the last 2 minutes of cooking.

When the pancakes are done, use a spoon to gently remove them from the pan and transfer them to a plate or cooling rack.

Repeat the process until all of the batter has been used.

Allow to cool slightly (they are piping hot right after they are cooked), but serve while still warm to retain the crisp shell and soft centers.

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Pad Thai Sauce

Thai Coconut Pancake Recipe (Kanom ...

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