Grammy's Kitchen · Pad Thai · Thai Dipping Sauce - Nam Jim Jaew
One of 136 pad thai recipes we measured
3 cooks on www.recipetineats.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 |
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Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1 tbsp tamarind puree ((Note 1)) | |
| 34 g | 2 tbsp fish sauce |
| 31 g | 2 tbsp lime juice ((sub 1 1/2 tbsp rice vinegar)) |
| 27 g | 2 tbsp brown sugar or palm sugar ((shaved)) |
| 15 g | 1 tbsp hot water |
| 3 g | 1 tsp garlic (, very finely minced with a knife) |
| 15 g | 1 1/2 tbsp green onion (, very finely minced with a knife) |
| 1 tbsp eschalots (, very finely minced with a knife (Note 2)) | |
| 1/2 - 2 tsp red Birds Eye chilli or Thai chilli (, deseeded, very finely minced with a knife - OPTIONAL (Note 3)) |
Method: 2 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This sauce is delicious. The tamarind elevates the sauce, perfect amount of lime, tamarind, sugar, adding the finely chopped green onions, a bit of finely chopped shallots, and leaving to sauce to blend for 1 hour made it so phenomenal. It was tart, sweet and ” — a cook, 5★
“So simple, but SO GOOD. I had an involuntarily little delicious dance when I sampled it… multiple times. Followed your instructions because you’re the boss and my dinner time oracle, but used jar minced garlic and chilli because I am lazy and cooking has bee” — a cook, 5★