If you are wondering how to make pad Thai sauce, then you are in for a real treat. This recipe is traditional, authentic, and has the perfect balance of sweet, sour, and salty flavors. My mother created this special recipe for our former Thai restaurant, and she even added a secret ingredient that makes this homemade sauce the best of the best.

Why try this recipe

Making pad Thai sauce from scratch takes a little more time and effort, but I promise it will be worth it!

• You can customize it to your taste preferences and dietary needs, such as vegetarian, keto, or gluten-free, with the possibility to taste-test and adjust flavors while cooking.
• This homemade sauce is free from preservatives and additives, making it a healthier and more natural option
• You can make this sauce in bulk and store the rest in your refrigerator or your freezer. The next time you’ll be whipping up delicious stir-fried noodles, they will be ready in just 5–10 minutes.
• This easy recipe gives you a true taste of an authentic pad Thai, with traditional ingredients and flavors.
• Homemade pad Thai sauce always tastes so much better than store-bought, and it’s so much more rewarding!

My mom has perfected her sauce for this classic noodle stir-fry dish. She has over 20 years of experience working in Thai restaurants, and this mouthwatering version kept the clients coming back for more.

Some of our customers even visited our restaurant weekly just for the signature pad Thai. Luckily, she allowed me to share this amazing recipe with you.

Ingredients

To achieve the perfect balance of sweet, sour, and salty, you need a precise blend of multiple ingredients.

All three flavors have to be present in the sauce before adding it to the noodles for the best possible taste.

• Shallots – Shallots are one of our key ingredients, they add a savory flavor to the sauce.
• Garlic – Garlic is a common ingredient in Thai cuisine for its pungent flavor and the aromas it brings.
• Tamarind paste – Tamarind paste adds a tangy and sour taste to the sauce, with a subtle hint of sweetness. It’s commonly used in Southeast Asian cuisine for sauces and salads like som tam Thai.
• Sweet pickled radish – Sliced radish in a mixture of vinegar, sugar, and salt. Adds a light crunch and balances out the other flavors.
• Oyster sauce – This thick, dark sauce adds a salty and umami flavor to the sauce.
• Light soy sauce – Light soy has a strong and salty taste, made of soybeans, wheat, salt, and sugar.
• Dark soy sauce – We often use dark soy sauce to darken the color of our Thai meals.
• Palm sugar – Palm sugar contributes to the sweet flavor of the sauce.
• Fish sauce – Fish sauce has a pungent aroma with a salty flavor, and it’s a key ingredient of Thai cuisine.
• Water

What doesn’t belong in this recipe: Peanut butter! Peanut butter is not a traditional ingredient for authentic pad Thai sauce. The use of peanut butter is popular in Westernized recipes, but you won’t find it in a traditional recipe.

How to make pad Thai sauce

How to store

This homemade sauce is best stored in an airtight container in your refrigerator. It’s important to let the sauce cool down to room temperature first.

Make in advance: Make this recipe in bulk and freeze it in small portions. You can use small plastic bags, which you can seal with an elastic.

Frequently asked questions (FAQ’s)

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4.8 from 6 votes

How to Make Pad Thai Sauce

Author: Praew Cooking Method: Cooking Cuisine: Asian cuisines Courses: Sauces Recipe Keys: Egg Free Low Carb Nut Free O One Pot

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins

Servings: 4 Calories: 283

Description

This authentic recipe for how to make pad Thai sauce has the perfect balance of salty, sweet, and sour.

Ingredients

Servings

• 1.8 ounce garlic
• 5.3 ounces shallots
• 3.4 fluid ounces oil
• ¹⁄₂ cup palm sugar (chop to measure)
• 1.5 tablespoon fish sauce
• 3 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 3 tablespoons light soy sauce
• ¹⁄₄ cup tamarind paste
• ¹⁄₂ cup sweet pickled raddish (chopped)
• ³⁄₄ cups water

Instructions

1. Use a blender to combine the garlic and shallots into a smooth mixture, also add 1/3rd of the water.
   

2. Heat oil in a large non-stick wok pan or cooking pot over medium heat, add mixed garlic and shallots, and cook until golden.

3. Add palm sugar and fish sauce. Continue stirring until the palm sugar is dissolved.

4. Stir the remaining ingredients into the sauce until they are well combined.

5. After bringing the sauce to a boil one last time, turn off the heat.

Tools you need

Traditional Steel Wok Pan

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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 283kcal

% Daily Value *

Total Fat 20.6g32%

Saturated Fat 3.1g16%

Total Carbohydrate 23.6g8%

Dietary Fiber 1g4%

Sugars 14.8g

Protein 2.9g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use the nutrition card in this recipe as a guideline.
• This sauce can be kept fresh in your refrigerator for up to 1 month in an airtight container.
• Make in advance: Make this sauce in bulk and freeze it in small portions. You can use small plastic bags, which can be sealed with an elastic.

Keywords: how to make pad Thai sauce, pad Thai sauce recipe

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