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"Hunger is the best sauce in the world."--Cervantes

Pad Thai Sauce Recipe

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This recipe for Pad Thai Sauce is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup tamarind pulp or concentrate
1 cup palm sugar
1 cup water
½ cup fish sauce
Chili powder, to taste
Directions:
Directions:
Mix the tamarind pulp with fish sauce and palm sugar. Stir well to dissolve sugar. Cook over low heat for 45 minutes until syrupy, stirring occasionally. Add chili powder, to taste. You may need to adjust the balance of salty, sweet, and sour. Set aside.

Store tightly sealed in refrigerator for up to 3 months. This recipe will make enough for preparing pad Thai several times. Bring to room temperature before using.

Use 5 to 8 tablespoons in per 8 ounces of noodles.

 

 

 

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