Grammy's Kitchen · Pad Thai · Pad Thai Sauce
One of 136 pad thai recipes we measured
206 cooks on www.thespruceeats.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.
| this recipe | typical |
|---|
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 60 g | 1/4 cup chicken stock |
| 16 g | 1 tablespoon soy sauce |
| 51 g | 3 tablespoons fish sauce |
| 2 g | 1/2 to 1 teaspoon chili sauce , or 1/3 to 3/4 teaspoon cayenne pepper; or to taste |
| 47 g | 3 to 4 tablespoons brown sugar, or palm sugar |
| 1 to 1 1/2 tablespoons tamarind paste (to taste) | |
| 0 g | 1/8 teaspoon ground white pepper |
Method: 4 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My favorite pad Thai sauce mixture so far through experimentation:Combine and mix in a bowl-2 tsp. ground dried Thai chili pepper (skip if you like bland unauthentic Thai food)3 Tbsp. fish sauce1 Tbsp. soy sauce5 Tbsp. brown sugar3 Tbsp. rice vinegar1 ½ Tbsp. ” — a cook
“Nope. Don't go too far. Here in Thailand, Pad thai sauce consists of THREE things only. 1:1:1 of tamarind (thin) puree, fish sauce and palm sugar. Mix those in a pot and heat it up with low to medium heat, keep stirring until palm sugar is all dissolved.” — a cook