Pad Thai Sauce
also called nam pad thai · pad thai tamarind sauce · tamarind palm sugar sauce · phat thai sauce · sauce for pad thai
- Thai Kitchen
- serves 8
- recipe says 45 min
- Sauces & Gravies
Three ways to read this recipe
The table
| 6 oz(170 g; shaved off the disc)palm sugar | melt to a dark caramel | simmer 5 min | stir in off the heat, cool 20 min |
| 2 Tbswater | |||
| 3 oz(85 g; half a block)seedless tamarind pulp | soak 20 min, press through a sieve | ||
| 1 cup(240 mL)hot water | |||
| 1/2 cup(120 mL)fish sauce | |||
| 1/2 tspkosher salt | |||
| 1 Tbsrice vinegar | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.
Pans and tools
1melt to a dark caramel
2soak 20 min, press through a sieve
3simmer 5 min
goes in with what steps 1 and 2 made
4stir in off the heat, cool 20 min
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 45 min1 of 4 steps gives no time
- Needs you
- none given
soak 20 min, press through a sieve
20 minwalk awayfrom the start
melt to a dark caramel
not timedfrom the start
simmer 5 min
5 minwalk away20 min in
stir in off the heat, cool 20 min
20 minwalk away25 min in
- you can walk away
- never timed
You'll need saucepan · sieve
Goes with
See how it is written
>> title: Pad Thai Sauce
>> category: Sauces & Gravies
>> tags: tamarind, thai, sauce, noodles, make-ahead
>> counters: Thai Kitchen
>> aka: nam pad thai, pad thai tamarind sauce, tamarind palm sugar sauce, phat thai sauce, sauce for pad thai
>> servings: 8
>> time: 45 min
>> step: soak 20 min, press through a sieve
Soak @seedless tamarind pulp{3%oz}(85 g; half a block) in @hot water{1%cup}(240 mL) for ~soak{20%min}, mashing it with your fingers, then press it through a #sieve{} and throw away the fibres.
>> step: melt to a dark caramel
Melt @palm sugar{6%oz}(170 g; shaved off the disc) with @water{2%Tbs} in a #saucepan{} over low heat until it darkens to the colour of maple syrup.
>> step: simmer 5 min
Simmer @&(~1)palm sugar caramel{} with @&(~2)tamarind water{}, @fish sauce{1/2%cup}(120 mL) and @kosher salt{1/2%tsp} for ~simmer{5%min}, until it coats a spoon thinly.
>> step: stir in off the heat, cool 20 min
Stir @rice vinegar{1%Tbs} into @&(~1)sauce{} off the heat and ~cool{20%min}.