Pad thai sauce

Pad thai sauce - inevidimka pad thai sauce c623dea3 da5d 40a3 b714 7352bd084fa0

Pad Thai sauce, the heart of Thailand’s national dish, Pad Thai, embodies the balance and harmony of flavors that Thai cuisine is celebrated for: sweet, sour, salty, and umami. This sauce gives Pad Thai its distinctive taste, which has made the dish a favorite both within Thailand and internationally. Historically, Pad Thai was popularized during World War II as part of a campaign to promote Thai nationalism and reduce rice consumption by encouraging the eating of noodles. The sauce’s unique flavor profile, achieved with a blend of tamarind, fish sauce, palm sugar, and other ingredients, is crucial to the dish’s success, coating the stir-fried noodles, eggs, tofu, and shrimp or chicken for a memorable meal.

Serves: +10
  • Tamarind paste 30 g
  • Fish sauce 30 ml
  • Palm sugar 30 g
  • Water 60 ml
  • Lime juice 15 ml
  • Chili powder or flakes 5 g
60 minsPrint
  • In a small bowl, combine the tamarind paste with water. Stir well until the paste has fully dissolved in the water. This mixture provides the sauce’s sour base.
  • In a saucepan over medium heat, combine the tamarind water with fish sauce, palm sugar, and chili powder or flakes. If you’re using lime juice for extra sourness, add it here as well.
  • Heat the mixture, stirring constantly to prevent burning, until the palm sugar has completely dissolved and the sauce thickens slightly. This should take about 5-7 minutes.
  • Taste the sauce and adjust the seasoning as needed. Depending on your preference, you might add more sugar for sweetness, fish sauce for saltiness, or tamarind for sourness.
  • Allow the sauce to cool to room temperature before using it in your Pad Thai recipe. The sauce can also be stored for later use.

Storage Tips

Pad Thai sauce can be stored in an airtight container in the refrigerator for up to a week. For longer storage, it can be frozen in an ice cube tray and then transferred to a freezer bag, keeping for up to 3 months.

Useful Properties of the Main Ingredient

Tamarind, the key ingredient in Pad Thai sauce, is rich in vitamins and minerals, including vitamin C, potassium, magnesium, and iron. It also contains dietary fiber, which aids digestion, and has antioxidant and anti-inflammatory properties.

Interesting Facts

  • Tamarind is a tropical fruit that originates from Africa but has been widely used in Indian and Southeast Asian cuisines for centuries.
  • The push for Pad Thai in Thailand was part of a broader effort to promote Thai culture and nationalism, with the dish intended to be a symbol of Thai culinary creativity and self-sufficiency.
  • Pad Thai is often served with a variety of condiments on the side, including crushed peanuts, sugar, chili flakes, and lime wedges, allowing diners to further customize their dish to their taste.

This recipe for Pad Thai sauce captures the essential flavors that make Pad Thai such a beloved dish worldwide. By combining sour, sweet, salty, and spicy elements, you can create a sauce that brings the vibrant essence of Thai cuisine to your kitchen.

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