Pad Thai Sauce

Pad Thai Sauce
Yield 1½ cups
4 oz. tamarind paste (see Note)
1½ cups boiling water
¼ cup peanut oil
6 Tbsp. fish sauce
1 Tbsp. rice vinegar
¼ cup (about 2 ounces) palm sugar, crushed (or substitute white sugar)

1. Place the tamarind paste in a bowl and pour the boiling water over. Let sit 5 minutes, then stir gently, pressing the paste against the side of the bowl to break up. Let sit another 5 minutes and stir again. Repeat until there are no remaining large chunks of paste, then strain through a sieve into a bowl, pressing gently on the tamarind paste and scraping the bottom of the sieve. Discard the contents of the sieve.
2. Add the peanut oil, fish sauce, rice vinegar, and palm sugar to the tamarind liquid, and stir until the sugar dissolves. May be refrigerated up to 1 week or frozen up to 2 months.


Tamarind paste is found in most Asian groceries. It’s sold in a one-pound cellophane-wrapped square block, and you reconstitute it by soaking it in boiling water and straining out the solids. This is probably the most arduous part of the pad Thai process, so it definitely makes sense to make extra tamarind water and refrigerate or freeze it.

Pad Thai Sauce

1 heaping Tbs tahini
1 Tbs almond butter
A few cashews
1/4 cup sundried tomatoes, soaked
2 dates, soaked
1/2 lime, juiced
1-2 garlic cloves (we love garlic!)
1 Tbs grated fresh ginger
Braggs, to taste
Curry powder, to taste
Water or tomato soaking water (if unsalted!)

How to make Pad Thai Sauce from scratch.

Cooking time: 10-15 mins

3 cubes palm sugar
2 cups water
1/3 cup concentrated tamarin juice
2 Tbbsp fish sauce
2 tsp salt


Boiled palm sugar in a small pot, stir. Once it's dissolved, turn off heat, add all ingredients, stir. Makes about 2 1/2 cups. Keep refrigerated for up to 3-4 months.