Pad Thai Sauce
I am sharing my Pad Thai sauce recipe, and how I make a delicious Pad Thai Stir Fry that my entire family loves.
Why This Recipe Works
- Easy! Al though there is quite a list of ingredients it is actually very easy to make your own Pad Thai sauce to flavour homemade Pad Thai!
- Gluten-Free! The ingredients I use to make Pad Thai are gluten free without any substitutions
- Quick! On the table I under 30 minutes
Ingredients you will need
PAD THAI SAUCE
- garlic
- tamarind puree
- fish sauce
- lemon juice or lime juice
- water
- sugar
- chilli flakes
PAD THAI (STIR FRY)
- rice noodles (flat stick)
- oil
- eggs
- carrot
- zucchini
- pork, chicken, fried tofu, prawns
- mung bean sprouts
- spring onions
GARNISH
- roasted peanuts
- coriander leaves
- lime or lemon wedges
Ingredient Notes and Substitutes
- Garlic: The garlic will be crushed so you can either use cloves or jarred garlic which ever you find easier.
- Tamarind puree: I believe the tamarind puree is critical for getting the authentic pad Thai flavor, jarred tamarind paste is readily available in the international section of supermarkets or in asian supermarkets.
- Fish sauce: If you would like a vegan alternative use soy sauce or Tamari.
- Chili flakes: Adjust the amount based on your taste preferences.
- rice stick noodles
- Carrot & zucchini: The grated carrot and zucchini are not essential but I like to add a little extra vegetable to the dish.
- Pork, chicken, fried tofu, prawns: Use a combination of protein sources or just one, it is up to you!
How to make Vegan Pad Thai?
Use soy sauce instead of fish sauce, leave out the eggs and use firm tofu as your protein sauce. I love frying cubes of tofu to add to pad Thai.
How to make Gluten Free Pad Thai?
Most ingredients for pad Thai should be gluten free, but be sure to check the label on the fish sauce and tamarind puree. My recipe does not call for soy sauce, but if the recipe you are using does then be sure to choose a GF soy sauce or tamari.
Step by Step Instructions
Below are illustrated step-by-step instructions to make my Pad Thai recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
How to make Homemade Pad Thai Sauce
Combine the pad thai sauce ingredients to make a sauce. This can either be done in a small bowl of a whisk, with a mini food processor or with an immersion stick blender.
How to make Pad Thai at Home
Step one: Place your flat rice stick noodles in warm water to soak while you prepare the other ingredients. These will need to be drained before you cook with them
Step two: Heat a wok or fry pan until very hot, add 1 tablespoon of oil and swirl to coat the cooking surface.
Step three: Add the whisked eggs, swirl to create a thin omelette , cook for one or two minutes or until set.
Step four Remove the omelette from the pan, set aside to cool and then slice into bite sized pieces.
Step five: Drain the noodles you were soaking
Step six: Heat the second measure of oil in the pan.
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Step seven Add the grated carrot, zucchini and if you are using pork or chicken to the pan, stir fry for 2-3 minutes until tender.
Step eight: Add the prawns (if using) and stir-fry for 1-2 minutes
Step nine: Add the Pad Thai sauce you made earlier
Step ten: Add the noodles, cooked eggs, fried tofu (if using) and half the bean sprouts. Toss until heated through.
Step eleven: Serve your Pad Thai topped with coriander lime/lemon, peanuts and the rest of the bean sprouts.
Enjoy!
Top Tips
Here is how you can make these Pad Thai Stir Fry perfectly every time!
- Track down Tamarind Puree it really adds the best flavour. If you cannot then combine the following: 1 Tablespoon of White Vinegar or Rice Vinegar, 1 Tablespoon of Sugar and 1 Tablespoon of Soy sauce (sour, sweet, umami).
- Don't soak your rice noodles for too long, you want them to hold their form when you stir fry them.
FAQs
The secret ingredient in Pad Thai is tamarind. This might be added in the form of tamarind pulp, paste or puree. Tamarind is both sweet and sour and is the key to delicious Pad Thai.
Pad Thai as with all Thai food is all about the balance of Salty, sweet, sour, spice and savoury (umami). Fish sauce provided umami and saltiness. Tamarind pulp or paste and lime juice add sour notes. Chilli for spice and a little sugar or palm sugar brings the sweetness.
Pad Thai Sauce
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Ingredients
Pad Thai Sauce
- 2 cloves garlic crushed
- 1 Tablespoon tamarind puree
- 2 Tablespoons fish sauce
- 2 Tablespoons lemon juice
- 1 Tablespoon water
- 1-2 Tablespoon sugar
- ½ teaspoon chilli flakes Optional
Pad Thai (Stir Fry)
- 250 grams dried rice stick noodles
- 2 Tablespoons oil
- 2 medium eggs beaten
- 1 medium carrot grated
- 1 medium zucchini grated
- 300 grams pork, chicken, fried tofu, prawns or a combination of these proteins meat should be thinly sliced
- 1 cup mung bean sprouts
- 2 spring onions sliced
Garnish
- ½ cup roasted peanuts finely chopped
- coriander leaves
- lime or lemon wedges
Instructions
- Place your flat rice stick noodles in warm water to soak while you prepare the other ingredients. These will need to be drained before you cook with them
Pad Thai sauce
- Combine the pad thai sauce ingredients to make a sauce. This can either be done in a small bowl of a whisk, with a mini food processor or with an immersion stick blender.
Stir Fry
- Heat a wok or fry pan until very hot, add 1 tablespoon of oil and swirl to coat the cooking surface.
- Add the whisked eggs, swirl to create a thin omelette , cook for one or two minutes or until set.
- Remove the omelette from the pan, set aside to cool and then slice into bite sized pieces.
- Drain the noodles you were soaking
- Heat the second measure of oil in the pan.
- Add the grated carrot, zucchini and if you are using pork or chicken to the pan, stir fry for 2-3 minutes until tender.
- Add the prawns (if using) and stir-fry for 1-2 minutes
- Add the Pad Thai sauce you made earlier
- Add the noodles, cooked eggs, fried tofu (if using) and half the bean sprouts. Toss until heated through.
Garnish
- Serve your Pad Thai topped with coriander lime/lemon, peanuts and the the rest of the bean sprouts
Video
Notes
- Track down Tamarind Puree it really adds the best flavour. If you cannot then combine the following: 1 Tablespoon of White Vinegar or Rice Vinegar, 1 Tablespoon of Sugar and 1 Tablespoon of Soy sauce (sour, sweet, umami).
- Don't soak your rice noodles for too long, you want them to hold their form when you stir fry them.
- Garlic: The garlic will be crushed so you can either use cloves or jarred garlic which ever you find easier.
- Tamarind puree: I believe the tamarind puree is critical for getting the authentic pad Thai flavor, jarred tamarind paste is readily available in the international section of supermarkets or in asian supermarkets.
- Fish sauce: If you would like a vegan alternative use soy sauce or Tamari.
- Chili flakes: Adjust the amount based on your taste preferences.
- rice stick noodles
- Carrot & zucchini: The grated carrot and zucchini are not essential but I like to add a little extra vegetable to the dish.
- Pork, chicken, fried tofu, prawns: Use a combination of protein sources or just one, it is up to you!
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