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A vibrant plate of Pad Thai with a lime wedge and crushed peanuts.

Proven way to grow pad thai sauce in 5 steps. Pad Thai.

This recipe outlines a proven method to grow your own Pad Thai sauce from scratch in just 5 steps. It emphasizes cultivating the necessary ingredients to create an authentic and flavorful sauce for your favorite Thai dish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Sauce Ingredients
  • 1/4 cup Tamarind paste
  • 3 tbsp Palm sugar
  • 2 tbsp Fish sauce
  • 1 tbsp Rice vinegar
  • 1/4 cup Water
  • 1/2 tsp Chili flakes (optional)

Equipment

  • Saucepan
  • Whisk
  • Storage jar

Method
 

Growing the Ingredients
  1. Start by preparing your tamarind paste by soaking dried tamarind in warm water and extracting the pulp, or use a pre-made paste.
  2. Cultivate palm sugar by tapping palm trees for sap and boiling it down until crystallized.
  3. Prepare fish sauce by fermenting anchovies or other fish with salt for several months.
  4. Create rice vinegar by fermenting cooked rice, allowing it to turn into alcohol and then into acetic acid.
  5. Finally, if using, grow chili peppers, dry them, and then crush them into flakes for a bit of heat.

Notes

This recipe focuses on the traditional method of obtaining each ingredient from its raw form. If time is a constraint, store-bought versions of these ingredients can be used as a shortcut. Adjust chili flakes to your preferred spice level. The sauce can be stored in the refrigerator for up to 2 weeks.