Your Go-To Make-ahead Pad Thai Sauce Recipe: Fast, Flavorful, and Foolproof!

This homemade Pad Thai sauce yields about 1 1/2 cups, making it perfect for up to 8 servings. It’s your go-to sauce for whipping up delicious Pad Thai noodles anytime! Just remember, since the sauce can thicken while stored in the refrigerator, add about 1 1/2 tablespoons of water when using it to bring it back to the perfect consistency. Enjoy the convenience and authentic flavors of this make-ahead staple!

▶ Recipe Ingredients ~
2 tbsp Vegetable Oil
1 cup Shallots (chopped)
1 head Garlic (chopped)
5 oz Palm Sugar (Grated)
3/4 cup Tamarind Paste
1/2 cup Fish Sauce
1/4 tsp Ground White Pepper
1/4 tsp Sriracha Sauce (optional)

Directions ~
Heat the vegetable oil in a saucepan over medium heat. Add the chopped shallots and garlic, sautéing until fragrant and translucent. Remove from heat and set aside.
Clean the same pan, then add the grated palm sugar. Cook over medium-low heat, stirring occasionally, until it caramelizes into a golden-brown syrup.
Gradually mix in the tamarind paste, stirring well to combine.
Add the fish sauce, ground white pepper, and sriracha sauce. Stir until the ingredients are fully incorporated.
Return the sautéed shallots and garlic to the pan, mixing them into the sauce.
Allow the sauce to simmer on very low heat for 30-40 seconds, stirring occasionally.
Remove the pan from heat and let the sauce cool completely.
Transfer the cooled sauce into a sterilized, airtight glass mason jar. Store it in the refrigerator for up to one month.

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