Pad Thai Sauce
Pad thai sauce is commonly used in a Thai dish that shares the same name. This is a simplified version that is versatile enough to use in many other dishes. This recipe works best with rice noodles and is a great addition to any cook's stir-fry repertoire.
Source and licence
"Pad Thai Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pad_Thai_Sauce, revision 4518989), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pad_Thai_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518989
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 garlic clove
- 3 tablespoons vegetable oil (preferably peanut oil)
- 3 tablespoons tamarind or pineapple juice
- 2 tablespoons soy sauce
- ¼ cup (60 ml) Thai fish sauce
- ¼ cup (60 ml) sugar
- 1 tablespoon sambal oelek chili paste
- ½ tablespoon cornstarch
Method
- Mince the garlic. Lightly brown it in a frying pan over high heat with the oil.
- Combine the juice, soy sauce, fish sauce, and sugar and mix thoroughly
- After mixture starts bubbling, add the chili paste and cornstarch. Mix well and cook for another minute or two.