Pad Thai Sauce Recipe Without Tamarind

I created this Pad Thai sauce recipe without tamarind because tamarind is so difficult to find unless you order it on Amazon. I live right near an Asian grocery story, and I still can’t find it. Really, who needs to have yet another bottle hogging up space in the fridge? Totally not necessary! This sauce is the perfect balance of sweet, tangy, spicy, and savory, and it is enough for one family meal (1 pound of meat and 16 ounces of rice noodles). Why not skip that Thai takeout?

What I Love About This Pad Thai Sauce Recipe Without Tamarind Recipe

Tamarind sauce is so hard to find. (But you find it on Amazon here, if you really want it.) Pad Thai is so flavorful that I’m not so sure tamarind adds anything, either. I created this Pad Thai sauce with simplicity in mind.

You can omit the siracha if you don’t like heat, or you can add any kind of chili flakes to your liking. It’s quite adaptable. Even though it’s “Pad Thai” sauce, you can use it over any kind of Asian noodle: ramen, Cantonese egg noodles, Korean sweet potato noodles. I also sometimes substitute out the siracha (although not “authentic” Thai) for Korean pepper flakes (고춧가루) for a slightly different version.

Really, Pad Thai is just rice noodles with this sauce. You can literally add anything else you want to make it yours.

Kitchen Equipment Needed

• Measuring Cups and Spoons: For accurately measuring the ingredients such as brown sugar, rice vinegar, soy sauce, fish sauce, lime juice, chicken stock, and siracha.
• Mixing Bowl: A medium-sized bowl to mix all the ingredients together.
• Whisk or Spoon: For stirring and thoroughly combining the ingredients to ensure a well-blended sauce.
• Container with Lid: For storing the Pad Thai sauce. Preferably airtight to maintain freshness if not used immediately.

Pad Thai Sauce Ingredients

1. Brown Sugar: Provides sweetness to balance the savory, tart, and spicy flavors in the sauce.
2. Rice Vinegar: Offers a subtle sourness that harmonizes with the other ingredients. Other site suggest substituting white vinegar, but the taste of the two are completely different due to white vinegar’s acidity. If you don’t have rice vinegar on hand, substitute equal parts white vinegar and chicken stock.
3. Soy Sauce: Adds saltiness and depth. Use gluten-free tamari if you are have an intolerance. You can also use Chinese brown sauce.
4. Fish Sauce: Essential for authentic Pad Thai flavor, but should be used sparingly to avoid overpowering the dish. I dislike fish sauce, so I cut it down to what I considered to be the “bare minimum.”
5. Chicken Stock: Helps to balance out the flavors.
6. Sriracha Hot Sauce: Adds a customizable level of heat to the sauce; adjust to preference, starting with 1 tablespoon for a spicy kick.

What Is Tamarind Paste?

Tamarind itself, known scientifically as Tamarindus indica, is native to Africa. It spread to other parts of the world, including Southeast Asia and South Asia, through ancient trade routes.

In Thailand, tamarind trees are quite common, and the fruit is widely used in various Thai dishes. The Thai climate, which is tropical and conducive to the growth of a variety of fruit trees, supports the cultivation of tamarind. Tamarind trees thrive in the dry, warm climates found in many parts of Thailand.

Tamarind paste is made from the pulp of that tamarind fruit. The process of making tamarind paste is relatively simple and can be done at home or industrially. The paste has a unique sweet and sour taste.

FAQs

1. Can I make Pad Thai sauce without tamarind vegan? Certainly! You can easily create a vegan version of Pad Thai sauce by substituting fish sauce with alternatives like soy sauce, Tamari, or coconut aminos. For sweetening, opt for brown sugar or maple syrup instead of honey. You can also use a blend of soy sauce and miso paste to replicate the umami depth traditionally provided by fish sauce.
2. What if the sauce is too tangy or sweet? Balancing the flavors is essential. If your sauce is overly tangy, increase its sweetness by adding a bit more honey. Conversely, if it’s too sweet, enhance its saltiness with additional soy or fish sauce. The key is to adjust the ingredients gradually and taste as you go.
3. How do I achieve the perfect balance of flavors? Achieving the right flavor balance in Pad Thai sauce involves a bit of experimentation. Continuously taste the sauce as you prepare it, adjusting the sweet, sour, and savory elements according to your personal preference. Each ingredient can be tweaked to create a harmonious blend that suits your taste buds.
4. What are some creative uses for this sauce? This versatile sauce isn’t just for Pad Thai! It’s excellent as a stir-fry sauce, brings a unique twist as a marinade for meats, and serves as an appetizing dipping sauce. Its combination of flavors can enhance a variety of dishes, making it a useful condiment in your culinary arsenal.
5. How do I thicken Pad Thai sauce without tamarind? If your Pad Thai sauce is too thin, there are a couple of ways to thicken it. You can also simmer it to help concentrate and reduce the sauce. Alternatively, add a small amount of cornstarch to the mixture and shake it up, to achieve the desired consistency (when cooking).
6. Can I use ketchup or Worcestershire sauce in place of tamarind in Pad Thai? Using ketchup or Worcestershire sauce as a substitute for tamarind is not advisable. These condiments will significantly change the traditional flavor profile of Pad Thai, leading to a dish that diverges from the authentic taste.
7. Is Pad Thai supposed to be spicy? Traditional Pad Thai is generally not spicy. However, the beauty of this dish lies in its adaptability to personal taste preferences. You can easily adjust the spice level to your liking by adding chili sauce or fresh chilies.
8. Can I freeze the Pad Thai sauce? Yes, Pad Thai sauce can be frozen for up to 6 months. When you’re ready to use it, simply thaw it in the refrigerator. This makes it a convenient option for meal planning and ensures you always have some on hand.
9. How can I adjust the sauce if it’s too sour? If your Pad Thai sauce turns out too sour, you can soften its tanginess by adding a bit more sugar or honey. This will help balance the sour notes and bring a more rounded flavor to the sauce.
10. What are some common variations of Pad Thai sauce? There are several variations of Pad Thai sauce that cater to different tastes. Some include using various types of citrus juice for a unique tang, incorporating tomato for a deeper, richer flavor, or adding vinegar for an extra sharp tang. These variations allow you to customize the sauce to your flavor preferences.

Photo Steps

The Final: Pad Thai Sauce Recipe Without Tamarind Recipe