Pad thai sauce
- 60 g Tamarind Pulp
- 60 g Fish Sauce or Soy Sauce
- 50 g Palm Sugar or 30 g White Sugar
- 10 g Paprika
Use tamarind pulp soaked only in water; no sugar, etc.
Add tamarind pulp, fish sauce, and sugar to small saucepan. Melt over low heat. Add paprika. Stir.
Sauce should lead with a salty flavor, followed by a mild sourness, then just a gentle sweetness and a soft caress from the chili at the back of your throat at the very end.1
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Techamuanvivit, Pim. "Pad Thai for Beginners." Chez Pim. 21 January 2007. ↩