Grammy's Kitchen · Pad Thai · Pad Thai Sauce
One of 136 pad thai recipes we measured
from www.chilipeppermadness.com
6 cooks on www.chilipeppermadness.com rate it 5.0★.
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.
| 51 g | 3 tablespoons fish sauce |
| 51 g | 3 tablespoons oyster sauce |
| 32 g | 2 tablespoons soy sauce |
| 2 tablespoons tamarind paste (or use 1 tablespoon tamarind concentrate) | |
| 17 g | 2 tablespoons chili-garlic sauce (or use sriracha) |
| 25 g | 2 tablespoons palm sugar (or use brown sugar) |
| 30 g | 2 tablespoons water |
| 15 g | 1 tablespoon rice vinegar |
Method: 2 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love these kinda sauces that allow you to make ahead and whip up a dish later on in no time. Especially since working from home is an accepted thing i do it a lot for lunches. With a thai holy basis stir fry as favorite which i can whip up in 10 minutes with” — a cook, 5★
“Hi Mike, Love your info on hot stuff! Made my own habanero/Carolina Reaper hot sauce recently based off one of your recipes. Good stuff, and all for me as no one else will touch it! :>) On the Pad Thai sauce, I'm assuming the nutrition info is per serving. It'” — a cook