Cookbook:Pad Thai Sauce
| Pad Thai Sauce | |
|---|---|
| Category | Sauce recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Sauces
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.
Ingredients
[edit | edit source]- 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
Procedure
[edit | edit source]- 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.