|Nutritional Guidelines (per serving)|
Pad Thai sauce is very easy to make, and this simple recipe will tell you how to do it. Pad Thai noodles are becoming very popular around the world, and can easily be made at home if you have the right ingredients. The key to good Pad Thai sauce is tamarind. Tamarind is a kind of tropical fruit that comes in pods. The best way to buy tamarind is as a prepared paste (available by the jar or bottle at Asian or Indian food stores).
Place all ingredients in a cup and stir to dissolve both tamarind paste and sugar (note you will need lots of sugar to balance out the sourness of the tamarind). When taste-testing, keep in mind the following tips: In order to achieve the best results, your pad Thai sauce should taste sweet first, followed by spicy-salty and sour last.
Add more sugar if it tastes too sour to you, or add more chili for more intense spiciness. Also note that the sauce will taste almost too strong at this point, but once distributed throughout the noodles, the flavor will be perfect.
Your pad Thai sauce is now ready to be used, or store it in the refrigerator in a sealed container for up to 2 weeks.
Note: this recipe makes 2/3 cup Pad Thai Sauce (enough for 1 batch of Pad Thai, enough for 9 ounces of noodles to serve 2 to 4 people)
Cooking Tips and Ingredient Variations
Tips for Making Pad Thai out of this Sauce: For authentic-tasting Pad Thai, be sure to soak your rice noodles (instead of boiling them) until they are softened but still firm and a little bit "crunchy", then fry them up with the sauce. Garnish this dish with chopped peanuts or fresh cilantro. Pair it with Thai Iced Tea or a ginger chamomile tea served cold or piping hot. Add chili sauce for extra heat.