If you love Thai food, especially authentic Pad Thai, you need this Pad Thai sauce recipe in your life! Made with tamarind paste, palm sugar, fish sauce, and garlic, learning how to make Pad Thai sauce is simple with this homemade, easy Pad Thai sauce recipe.
Did you know Pad Thai is one of the world’s most popular foods? A global phenomenon, Pad Thai is comforting street-food made of rice noodles stir-fried in a sour, sweet, savory Pad Thai sauce. It also happens to be one of the most ordered take-out dishes in America.
In less time than having to order Thai food and having it delivered, you could easily make this dish at home and it be as good if not better than your local Thai restaurant. I’m serious.
To make authentic Pad Thai, you have to understand what this dish essentially is. Pad Thai is a noodle stir-fry. And with most types of stir-fry, each dish is uniquely seasoned depending on the sauce. With so many variations of Pad Thai sauces on the internet, the most authentic Pad Thai sauce recipe has tamarind, palm, sugar, and fish sauce – sometimes pickled radish.
Some Pad Thai sauces call for none of these ingredients, which would make it not authentic. If you go through all the trouble to make homemade Pad Thai, shouldn’t your hard work go towards enjoying authentic version? If you see a Pad Thai sauce recipe calling for ketchup, DO NOT MAKE. I beg you. You can call it a noodle stir-fry but you won’t in good conscious be able to call it Pad Thai.
I’m going to walk you through how to make the most amazing restaurant quality Pad Thai by teaching you how to make Pad Thai Sauce – remember, every stir-fry dish depends on how it’s seasoned. Best of all, this sauce is easy. Like, 4-ingredients to heavenly Pad Thai sauce easy. Seriously, if you love Pad Thai, there is no good reason not to make homemade Pad Thai sauce. This recipe is so easy, you’ll be so happy to make this dish at home.
Imagine, you, glass of wine, Netflix, and homemade Pad Thai that you made. That is my definition of the perfect night.
Here is everything you need to know about making a kick-ass Pad Thai sauce
List of ingredients you need to make Pad Thai sauce:
- Tamarind Concentrate diluted with some water
- Palm Sugar
- Fish Sauce
- Fresh Cloves
The Pad Thai sauce flavor is a balance of the recipe ingredients of sour, sweet, and salty – umami.
Tamarind is acidic pulp from inside a tree pod (from the pea family) and is a common ingredient in Asian cooking. It adds a pleasant sour flavor to dishes and beverages.
Palm Sugar is derived from the sap of various types of palm trees including sugar and coconut. The sap is collected and boiled until all that’s left is a sticky sugar solid and is often spun into disks. The flavor of palm sugar is very different than refined white and brown sugar. It is noticeably less sweet, deeper and richer in flavor, and is naturally brown in color.
Fish Sauce is an intensely flavored sauce made from anchovies, salt and water which has gone through a fermenting process. Its strong, salty, fishy smell adds a layer of umami flavor that enhances Thai food. Without it, Thai dishes are not the same, including Pad Thai.
Garlic – Fresh garlic in combination with the other ingredients ties the sour, sweet, salty sauce ingredients together in a way only garlic can and does so well.
How to make the Pad Thai:
To make Pad Thai sauce, you cook all the ingredients in a pan until the sugar is dissolved. Once your sauce is ready, you can use it to make Pad Thai by stir-frying rice noodles and fresh ingredients such as tofu, chicken, shrimp, egg, and vegetables.
The Pad Thai sauce is added in slowly added in a little bit at a time to give the noodles a chance to absorb the flavor. You should always add the sauce in small amounts until you reach the flavor you’re looking for. To finish off the dish, roasted chopped peanuts are added to the top.
Over ten years ago before food blogs were a real thing, I discovered a mother-daughter duo who posted their Thai food family recipes on a site called Joys Thai Food. The site appears to be offline now you can find her authentic Thai Food recipes still on Youtube. Inspired by their authentic Pad Thai sauce recipe, I made an adapted version rivaling the best restaurant versions I had grown to love and were accustomed to.
The easiest and best way to make pad Thai is to make the sauce in advance and use as little or much as you need. The recipe makes just over a half a cup of sauce. You can refrigerate it up to a month.
If you do refrigerate the sauce and find it hardened, just microwave it for 30 seconds to soften it up. It will be perfectly warm and usable.
I hope you enjoy making this Pad Thai Sauce recipe – it is the gift that will keep on giving, satisfying all your Thai food cravings!
Other Thai Food Recipes You Might Enjoy:
Chicken Coconut Curry Soup
Acorn Squash Coconut Curry Soup
Chicken Satay and Peanut Sauce
- Pad Thai Sauce
- 3 tablespoons tamarind juice (paste) concentrate
- ¼ cup water
- ¼ cup palm sugar
- 2 Tbl fish sauce
- 2 cloves garlic, minced
- Pad Thai Stir-Fry Ingredients
- 8 ounces dried rice stick noodles
- 5 tablespoons vegetable oil, divided
- ½ smallish-medium red onion, thinly sliced
- 2 cloves garlic, minced
- ½ lb protein (thinly sliced chicken, beef, pork, shrimp, or cubed tofu)
- 1 egg
- 1½ cups mung bean sprouts, divided in half
- 1 cup carrots, julienned (match sticks), divided in half
- 4 green onions (scallions) cut diagonal in ½ inch segments
- ¼ cup cilantro, coarsely chopped
- ½ cup toasted peanuts, chopped
- Lime wedges
- To make pad Thai sauce, heat a small pan on medium low and add the tamarind concentrate, water, palm sugar, fish sauce, and garlic. Cook the sauce until the palm sugar has completely dissolved. At this point, you will want to carefully taste the sauce and tweak the sweetness or tangyness by adding a tiny bit more palm sugar or tamarind. Be careful, the sauce will be hot.
- Remove from heat and allow to cool 10 minutes before storing it in a jar or plastic container.
- Boil the rice noodles on high heat for 2 minutes then drain immediately, rinsing the noodles with cold water for just a few seconds. Noodles should be slightly firmer than al dente. Don’t worry, they will continue to soften and cook later when stir frying.
- Using kitchen shears, cut the noodle clump in half. This will make it a lot easier to stir-fry and eat.
- In a wok of large frying pan, heat 2 tablespoons of oil on high heat. Add to the pan the protein and cook for 2 minutes. Remove the protein and transfer to a plate or bowl.
- Return the pan to heat and add a tablespoon of oil. Allow the oil to heat up and add the onions and stir-fry (stir + fry) for one minute then add the garlic and cook for another minute, making sure to stir often enough so the garlic does not burn.
- Add the noodles to the pan and drizzle with the remaining 2 tablespoons of oil. Stir fry the noodles for two minutes. This will help the noodles soften a tiny bit more but more importantly will provide enough surface texture for the sauce to adhere to.
- Add 3-4 tablespoons of the pad Thai sauce continually stirring the noodles until they are coasted with sauce - about a minute.
- Add the protein back in and fry for an additional 2-3 minutes, adding more sauce if necessary. You don't want to noodles to be "wet." Instead you want to add a little bit at a time allowing the noodles and the other ingredients to soak in the sauce.
- Move the pad Thai over to one side of the pan. Add the last tablespoon of oil to the bare side then crack an egg over it. Scramble the egg with a wooden spoon and cook for 30 seconds.
- Add half the sprouts and half the carrots along with the scallions. Mix and stir-fry everything for 1 more minute, frying everything together.
- Test the firmness of the noodle. If the noodle is too firm, continue to stir-fry for an additional minute adding a spoonful of sauce if necessary.
- Remove pad Thai from heat and serve and garnish with remaining julienned carrots, spouts, cilantro, toasted peanuts, and a wedge of lime. Enjoy!
Updated May 3, 2018
J.S. @ Sun Diego Eats says
I always think pad thai at most restaurants are too sweet or ketchup-y….I want to try this but need to force myself to go to 99 Ranch and buy all these ingredients haha
Quyen says
I read the recipe and it says “cup” for the red onions and green onions. Is that 1 cup or 1/2 cup? I assumed 1/2 cup when I made it. Turned out great! Love the recipe, I’ll probably add some peanut butter to the sauce next time to get a more peanut taste.
Amanda says
This was amazing. Thumbs up from all of the family. I doubled the recipe and used 3/4 cup of palm sugar. I found palm sugar in a jar so was able to put it in the microwave for 20 seconds to soften and then measured. I also didn’t have peanuts so used cashews. This was as good as the best pad thai that I have had in any restaurant, and I am somewhat of a pad thai snob after living in NYC for a while.
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Sue says
If you’re having problems with the sauce coming out too watery you may have to cook it longer. Palm sugar thickens the longer it’s cooked. If you’re still having problems with the sauce thickening enough you may need to add more palm sugar. Some palm sugars thicken better than others.
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Olena says
Thank you for the recipe! I am going to try it this week. One question – how do I substitute 1/2 cup tamarind juice with tamarind paste? I could only find the paste in our Asian food store. Thank you again!
Janet says
I plan to make this but I really wish you also had the weights in here. That would help with the palm sugar measurement especially. Grate the palm sugar then measure?
Louie says
Just got back from Thailand and was on the hunt for an authentic pad thai recipe. This was as good and better in a some cases than the pad thai we ate in Thailand. I used the block of tamarind too, so had a bit of a guess at the amount and added to half a cup of boiling water and pushed through a sieve.
Forgot to add chilli, which I think would have been a great addition. Lime juice squeezed over at the end brought the whole thing to life.
After a few failed attempts at pad Thai, I was thinking i would be searching and making many more failed attempts, but this recipe is brilliant!
Thank you so much!
Zorraine says
Disappointed. But you may have tofollow the recipe Exactly. i had a couple if substitutes. Wonder if I should have used Thai fish sauce vs. Filipino fish sauce. Also couldn’t find palm sugar, so used cane sugar instead. Sauce was too strong and needed to add more noodles so the sourness flavor toned down.
Scott says
U ran across this recipe last nite?………Just flipped it up and had all the stuff in u fridge .WOW u are awesome.
Ployt says
Joy’s Thai Food recipes are an amazing resource. That said, I’ll be experimenting with your very own variation. Thank you!
Jane Camero says
I was searching the web for a good Pad Thai recipe and ran across yours. I made this last night as directed (I like to do that the first time I make a new recipe to give it a fair chance). This was the best Pad Thai I have ever made. It was not only delicious (hubby gave it 5 stars out of 5) but it was soooo pretty on the plate. Thank you, Alice, for a real keeper. I’ll never have to look for a Pad Thai recipe again!
Samm says
This is a great recipie. The palm sugar will disolve once heated – start at medium fire- with the tamarind and fish sauce. Definatly prepare in advance. Let the sauce cool then taste. The sauce will taste different and then reheat (simmer) to alter it if you need to.
Sezzy says
Awesome recipe – I combined ideas from another traditional pad thai and used 1/2 tamarind paste and 1/2 lime juice as an experiment and it was awesome! It had the perfect balance and sweet, salty, and tangy, and spicy (I was liberal with the chillies…)! I also added a bit of cayenne and white pepper to the sauce (as per the other recipe I saw) for a bit more depth. By far the best Pad Thai recipe I’ve ever made – my partner said he preferred it to what he has had in restaurants as well! Have reserved the leftover sauce and will definitely be making this again soon…
Roxanne says
Maybe the fish sauce I used was too strong but this recipe tasted WAY too fishy. I even added more palm sugar. I had to throw it away. My husband tried eating so he wouldn’t hurt my feelings but I told him I wouldn’t mind if he didn’t like it because I couldn’t get past the fish taste. I will try it again but next time use a couple of table spoons of fish sauce and not 1/3 cup.
Paul DeJohn says
Just tackled this recipe today. It is spot-on. Added a tablespoon of chli-garlic sauce to the base sauce to get it to my taste. Very nice recipe. I must also give a shout-out to Jungle Jim’s in Cincinnati for stocking all the authentic ingredients!
Anastasia says
This recipe was really so great. I first made it today for lunch,whole family liked it. I made tamarind concentrate by mixing 1/2 cup warm water with 2 tbsp tamarind (asam jawa,as in Indonesia). Thank you so much.
Michele says
Just tried this recipe and I substituted lime juice for the tamarind and brown sugar for the palm sugar and added 2 teaspoons Asian chili sauce to the sauce mixture. Turned out great! It was a big hit with my whole family – even my kids liked it!
Angel says
I just tried this recipe and the kids love it.. I have substitute the palm sugar with white sugar.. maybe that’s why the color look pale compare to yours.. and the noodle was a little dry.. nonetheless the taste turns out quite good.. Will try again to perfect the sauce again..
Maria says
Turned out fantastic!! Better than some restaurants ! I can only imagine what it will taste like when I find the tamarind and palm sugar!! Passing this on to friends!
Maria says
Making this on an impulse, have to have it however I live in serious redneckville I get excited when I can find couscous in the rice section because around here the stores carry only white and brown. Basically, they didn’t have any type of tamarind nor in a box or concentrate and I did not find palm sugar, after some googling and searching for tamarind I substituted one of those horrible “pad thai sauce in a bottle” But added some lime juice to it and for palm sugar substituted with dark brown sugar. Surprisingly the sauce didn’t come out too bad.I will def be back to let everyone know how the entire meal turned out. I’m so glad I came across this and will def stock my pantry with palm sugars and tamarind whenever I find them.
TomTom says
Great recipe! I always add 2-4 tablespoons of peanut butter to the sauce as im stir frying instead of using peanuts. A Great substitute for the tamarind if you don’t have it or can’t find it is white vinegar or lime juice to make it a but more acidic
Elizabeth says
Since palm sugar comes in solid blocks, how do we measure out 1/2 cup?
Brandy says
Thank you so much for posting this recipe! It was easy to follow and the results were excellent. It’s actually better than the Pad Thai I buy from our local Thai restaurant! This recipe is going into the filing cabinet 🙂