Easy Pad Thai Sauce Recipe (Authentic)

My mom made this easy pad Thai sauce recipe for my Thai restaurant, and we used it every single day. It’s ready to be stir-fried with noodles in just 20 minutes, gluten-free, and can be made vegan!

Tip: You can use this sauce in my chicken pad Thai, or try it with my beef version!

An authentic homemade sauce

My mother’s version of this sauce really hits the signature flavors on the spot, like no other I’ve tried. It clings beautifully to the noodles without turning them mushy.

It’s made with real, natural ingredients and contains none of the additives found in some takeout versions. Many store-bought sauces also taste flat or overly sweet, but this homemade version gives you real restaurant-level flavor without junk!

I always make this sauce in large batches. It saves time on busy weekdays and lets you toss together pad Thai noodles in under 30 minutes. Once you’ve tried it, you’ll never want to use bottled sauce again, promise.

Avoid these common mistakes

Over the years, especially while working at Thai takeouts in Belgium, I saw all kinds of strange ingredients sneak into pad Thai sauce. Some places add ketchup or peanut butter. Those don’t belong in an authentic recipe!

My mom also used to blend garlic, shallots, and pickled radish into the sauce, but I’ve found it’s better to add them directly to the pan when stir-frying the noodles. It keeps the flavors fresher and helps the sauce store longer.

The same goes for soy sauce, which I’ve found unnecessary to add. Proteins, eggs, and vegetables like chicken, tofu, and bean sprouts should also go into the pan when making the noodles, not into the sauce itself.

• Thai tamarind paste – Brings a signature tangy, slightly sour flavor.
• Palm sugar – Adds mellow, caramel-like sweetness and helps balance the sauce. It’s key for authentic flavor and can’t be replaced with white sugar.
• Fish sauce – Provides deep umami and saltiness. Can be swapped with vegetarian fish sauce if desired.
• Water – Blends the sweet, salty, and sour flavors into one smooth sauce.

How to make pad Thai sauce

Step 1: Add palm sugar to a small saucepan and warm it over low heat. Stir gently until it’s fully dissolved and turns slightly golden—it should look syrupy and golden.

Step 2: Pour in the fish sauce, tamarind paste, and water. Keep the heat low and stir well, letting everything simmer together for around 5 minutes.

Storage and meal prep tips

Once you’ve made pad Thai sauce from scratch, you can store it in the fridge or freezer and use it whenever you’re ready to stir-fry noodles.

• Refrigerator: Store in an airtight container for up to 1 week. Give it a quick stir before using.
• Freezer: Freeze in a small container. Thaw in the fridge or at room temperature before using.

More authentic Thai sauce recipes

• Thai sweet chili sauce
• Thai green chili sauce
• Thai hot sauce
• Nam jim seafood
• Nam jim jaew

That’s all you need to know before making this pad Thai sauce recipe! Please make my day by dropping a star rating and/or a comment below. Don’t forget tollow me on Facebook, Instagram, and Pinterest!