|Nutritional Guidelines (per serving)|
|Servings: 2/3 Cup (2 to 4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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).
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Gather the ingredients.
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)
- Soak your rice noodles (instead of boiling), taking care to leave them slightly firm (or al dente) before you incorporate them with the sauce and other ingredients.
- Garnish your Pad Thai dish with chopped peanuts or fresh cilantro and add chili sauce for extra heat.
- Serve your dish with Thai iced tea or ginger chamomile tea.