How to Make Chicken Pad Thai Sauce

If you are craving something sweet, hot, sour and salty all at the same time, then chicken Pad Thai might satiate that hunger. Pad Thai is a Thai noodle dish usually made with either tofu, shrimp, chicken or even a combination of the three. The sauce for each type of Pad Thai is the same, and you can find most of the ingredients in Asian food specialty markets. The sauce can be made well in advance because it is the most labor intensive part of creating the dish. Store the sauce for up to two weeks in a sealed container in the refrigerator.

Things You'll Need

• 1 1/2 tbsp. tamarind paste
• 5 tbsp. brown sugar
• 5 tbsp. fish sauce
• 3 tsp. chili sauce
• 1/2 cup water
• Small sauce pan
• Mixing bowl
• Spoon

Instructions

1. Boil the water in the sauce pan over the stove burner. Pour the hot water carefully into the bowl.

2. Add the tamarind paste to the mixing bowl. Stir with the spoon to dissolve it.

3. Put the rest of the ingredients in the bowl and stir them until they dissolve.

4. Allow the sauce to cool. Add to Pad Thai noodles or store the sauce in a covered container in fridge. The amount made is enough for two Pad Thai preparations.

Tips & Warnings

• Add one more or less of a tablespoon of sugar and one more or less teaspoon of chili sauce to taste.

References

• "Simply Thai Cooking"; Wandee Young; 2003
• "Cracking the Coconut: Classic Thai Home Cooking"; Su-mei Yu; 2000