Stir-fry & noodle sauces· GF · DF

Pad Thai Sauce

Name: Pad Thai Sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Thai
Ingredients: 150g tamarind paste; 120ml fish sauce; 120g palm or light brown sugar; 3g chilli flakes; 2 cloves (10g) garlic, grated; 100ml water

The sweet, sour and salty heart of pad thai: tamarind, fish sauce, palm sugar and chilli.

makes 14 cubes, about 16p each

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BatchJoy

batchjoy.com/sauces/pad-thai-sauce/

Illustration of a bowl of Pad Thai Sauce

Time: 10 min5 min prep · 5 min cook
Makes: 14 cubes
Cost per cubePer cube: 16p
Calories per cubeCalories: 63 kcal
A serving: 2 cubes
Spice: 2 of 5

You’ll need

Batch size

cubes

150gtamarind paste
120mlfish sauce
120gpalm or light brown sugar
3gchilli flakes
2 cloves (10g)garlic, grated
100mlwater

Allergens: Fish. Check the labels on stock cubes, sauces and pastes, as brands vary.

Use it for

Chicken or prawn pad thai for one · 2 cubes; Tofu pad thai · 2 cubes; Dressing for a noodle salad · 1 cube

Method

Step 1: Put everything in a small pan over a low heat.
Step 2: Stir until the sugar dissolves completely.
Step 3: Simmer for 2 minutes. Taste: it should be equally sweet, sour and salty.
Step 4: Cool.
Step 5: Pour into 30ml trays and freeze.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per cube	63	0.8g	15.2g	0.1g	0.6g	3.47g
Per 2 cubes	126	1.6g	30.4g	0.2g	1.2g	6.94g

Cook’s notes

Straight from frozen into the wok after the noodles.
Two cubes per portion of noodles; toss them in after the noodles and egg.
Use soy instead of fish sauce for a vegetarian version.

Use it for

Chicken or prawn pad thai for one · 2 cubes
Tofu pad thai · 2 cubes
Dressing for a noodle salad · 1 cube

Freeze, reheat and serve

Freeze: Cool it within two hours, freeze it in 30ml ice-cube trays, then bag and label the cubes. It keeps for 4 months.
Use from frozen: Straight from frozen into the wok after the noodles. Never refreeze thawed cubes.
A portion: 2 cubes is a serving: about 126 kcal.

Pad Thai Sauce questions

What kind of tamarind should I use?

A soft tamarind paste is easiest. If you have a block, soak it in hot water, push it through a sieve and use the pulp; concentrate is much stronger, so use less and add water.

What else can I use it for?

Toss it through egg-fried rice or stir-fried vegetables, or brush it over chicken wings in the last few minutes of cooking.

What if it tastes too sour?

Tamarind varies a lot between brands. Add a little more sugar while it simmers, a teaspoon at a time, until it tastes balanced.