Pad Thai Sauce
Pad thai sauce is commonly used in a Thai dish that shares the same name. This is a simplified version that is versatile enough to use in many other dishes. This recipe works best with rice noodles and is a great addition to any cook's stir-fry repertoire.
Ingredients
- 1 garlic clove
- 3 tablespoons vegetable oil (preferably peanut oil)
- 3 tablespoons tamarind or pineapple juice
- 2 tablespoons soy sauce
- ¼ cup (60 ml) Thai fish sauce
- ¼ cup (60 ml) sugar
- 1 tablespoon sambal oelek chili paste
- ½ tablespoon cornstarch
Ingredients for 8 servings (240 g) · the original recipe
Method
- 1
Mince the garlic. Lightly brown it in a frying pan over high heat with the oil.
Stovetop - 2
Combine the juice, soy sauce, fish sauce, and sugar and mix thoroughly
- 3
After mixture starts bubbling, add the chili paste and cornstarch. Mix well and cook for another minute or two.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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