Phad Thai SAUCE
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)
Ingredients
1 to 1 1/2 tablespoons tamarind concentrate
1/4 cup chicken stock
3 tablespoon fish sauce
1 tablespoon soy sauce
1/2 to 1 teaspoon chili sauce
(or 1/3 to 3/4 teaspoon cayenne pepper, to taste)
1/8 teaspoon ground white pepper
3 to 4 tablespoons palm sugar (or brown sugar)
Tips
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.
Thai spicy, sour and sweet sauce
Ingredients
-Tamarind concentrate 1 kg
- Palm sugar 500 gram
Boil Tamarind concentrate 1 kg with
Palm sugar 500 gram , stir well until dissolved