This Pad Thai Sauce is super easy to make at home, naturally vegan, and gluten free. You only need simple ingredients and have a sauce that tastes better than any store bought version. Versatile for all easy meals like Pad Thai Noodles, rice noodles, or in a vegetable stir fry.
We all know that the one things that make a dish taste deliciously are typically the sauces. Or, if we are talking about salads, then it is the dressing. Anyways, it’s the same idea.
My regular readers, know that homemade sauces are not new to this blog. Just think back to the Romesco Sauce or my Lemon Pasta Sauce. Where those come from, there are many more waiting for you. Simply use the search bar, type “sauce” and be sure you’ll find so many options that you will never go back to store bought.
With this new Pad Thai Sauce recipe, I bring you the next addition to this list. Trust me when I tell you, it is a keeper in and out that the whole family love, even the pickiest kids. It is fresh, homemade, versatile, super easy to make, perfectly seasoned, and all you need for noodle dishes or stir fries.
What’s in this vegan pad Thai sauce
- Tamarind concentrate
- Rice vinegar
- Kecap manis
- Minced garlic
- Maple syrup
As you can see, you just need 6 simple ingredients for this best pad Thai sauce. As usual, I’m not counting salt and pepper that you can use to taste.
How to make Pad Thai sauce
In a small casserole or sauce pan, add tamarind concentrate, tamari sauce, rice vinegar, minced garlic, kecap manis, maple syrup, and season with a pinch salt and pepper.
Now heat your casserole or sauce pan and turn from medium to full heat. Always keep stirring with a wire whisk, and bring to a simmer.
Turn to low heat for two minutes, then let it cool for 5 minutes. Fill in a jar with a lid on top. If you store it airtight in the fridge, the sauce will stay good for 2 weeks.
Note: If you need a larger batch for many dishes, just double or triple the ingredients and make a larger quantity to your own need.
This easy sauce is such a great and amazing condiment. It works with any pasta dishes or rice bowls.
Stir fry veggies are really among all the delicious recipes to try for dinner, lunch, or meal prep.
Variations on ingredients and flavors
Pad Thai Sauce without tamarind: If you can’t find tamarind or don’t like it, I have an option for you.
There is an amazing substitute which makes it as easy as it can get.
Read this “TAMARIND PASTE SUBSTITUTE” post for more details.
Pad Thai peanut sauce: only recently I played around with this recipe and added 1 Tbs peanut butter to it.
Tell you what, it turned out so amazing. This is something you should definitely try, you won’t regret.
Of course, I find creamy peanut butter with a pinch of salt works best in the sauce. However, you can use what is in your cupboard.
Can’t wait to see all your remakes and dishes with a snapped picture.
- 4 Tbs tamarind concentrate
- 1/4 cup rice vinegar
- 2 cloves garlic minced
- 1 Tbs kecap manis (I used gluten free)
- 2 Tbs tamari
- 4 tsp maple syrup
- salt, pepper to taste
- In a small casserole or sauce pan, add tamarind concentrate, tamari sauce, rice vinegar, minced garlic, ketzap manis, maple syrup, and season with a pinch salt and pepper.
- Now heat your casserole or sauce pan and turn from medium to full heat. Always keep stirring with a wire whisk, and bring to a simmer.
- Turn to low heat for two minutes, then let it cool for 5 minutes.
Nutrition Information:Yield: 8 Serving Size: 1 Tbsp
Amount Per Serving: Calories: 29Total Fat: 0.1gSaturated Fat: 0.1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 83.7mgCarbohydrates: 7gFiber: 0.2gSugar: 5.7gProtein: 0.2g