Discover The Secrets Behind Pad Thai Sauce

Discover The Secrets Behind Pad Thai Sauce

When you’re creating a “Pad Thai” dish does it always require a “Pad Thai” sauce? The correct answer would be both no and yes. For people who haven’t tried this before, a “Pad Thai” is a noodle dish that is stir fried and contains a distinct taste that is widely popular in Thailand and abroad.

“Pad Thai” sauce isn’t really something remarkable. It’s just a blend of different things that are so well suited to one another that they give great taste to the “Pad Thai” dish.

When you happen to take a trip to Thailand and you want to look for this sauce, it’s quite difficult to get a hold of but when you search the web you’ll actually find it listed on sites like Amazon.com and is sold at such an expensive price.

Since it’s quite difficult to find doesn’t really lead to the conclusion that the locals don’t make use of it often because they do use it all the time.

What usually happens is the chefs mix these ingredients all together ahead to save on time and control tastes but for all those smaller shops or for Thai homes, the sauce is actually mixed on the heated wok itself. So chances are, it’s really difficult to find and not just sold anywhere because the locals really do just make their own.

For a neophyte, ideally it’s always better to start by mixing ingredients way before. Its advantage would be being able to taste the sauce before you add it onto your dish and this is very important especially if you don’t know what kind of tastes will come out. The taste could be slowly adjusted if the sauce doesn’t suit your own tastes and way before so you won’t be troubled after your noodle dish has cooked later on.

Also, if you’re going to be mixing your sauce inside your wok, there’s only around 1.5 – 2 mins. before noodles get cooked so it’s going to be hard for you in adjusting tastes right then and there. So if you’re a beginner then the best way is to prepare your sauce ahead.

A “Pad Thai” dish has three distinct tastes: spicy, salty, sour and sweet. If you can’t get your hands on certain ingredients then substitute them with something similar.

1) Salty – use either soy/fish sauce and if you can’t find them then regular salt will do.
2) Sour – use either vinegar or tamarind mixtures/paste
3) Sweet – cane/palm sugar is good. Any kind will do
4) Spicy (opt.) – use dried hot powdered chili

Start your sauce by combining 1/2 cup of each: sugar, tamarind & fish/soy sauce. If you want it spicy then add your powdered chili. Mix together all your ingredients inside a medium-sized pot on low-levels of heat. Then taste your sauce and be sure to adjust taste until you get a flavored balance that suits you just right.

If you’re planning to store them up for use later, then cook the sauce until mixture boils. But if you’re going to be using them right away then just stir the sauce until everything is mixed before heating your wok to cook your noodles.