Pad Thai Sauce
Makes approximately 450 ml
Servings: 15 Portions
Ingredients
For the tamarind juice
- 100 g Tamarind pulp
- 300 ml Water warm
For the Pad Thai sauce
- 200 g Caster sugar
- 240 ml Tamarind juice
- 180 ml Fish sauce or light soy sauce
- 1 tsp Chilli flakes
Method
For the tamarind juice
- Place the Tamarind pulp in a bowl and pour over the Warm water.
- Leave to soak for 15–20 minutes.
- Using your hands, break up the pulp and mix well with the water.
- Pass through a sieve, pressing firmly to extract as much liquid as possible.
- Measure out 240 ml Tamarind juice for the sauce.
For the Pad Thai sauce
- Place the Tamarind juice, Caster sugar, Fish sauce and Chilli flakes in a pan.
- Bring to a gentle simmer over medium heat, stirring until the sugar has dissolved.
- Simmer for 2–3 minutes, stirring occasionally.
- Remove from the heat and allow to cool completely.
- Transfer to a sterilised bottle or container and refrigerate until required.
Chef Notes
- Use 3 tbsp Pad Thai sauce for a 2-person portion of Pad Thai.
- The sauce should be sweet, sour and salty with a gentle chilli heat.
- Store in the fridge for up to 3 months.