Pad Thai Sauce

• 份量: Yield: 2/3 cup
• 活動時間: 10 mins
• 總時間: 10 minutes

食材

1.5 tablespoons tamarind paste (to taste)

0.25 cup chicken stock

3 to 4 tablespoons brown sugar

3 tablespoons fish sauce

1 tablespoon soy sauce

0.5 tsp chile paste

2 teaspoons crushed ginger

1/8 teaspoon ground white pepper

1 tbsp lemon juice

步驟

Gather the ingredients.

Place all ingredients in a cup or small bowl and stir to dissolve both the tamarind paste and sugar. (Note: You will need lots of sugar to balance out the sourness of the tamarind.) When taste testing, keep in mind the following tips: In order to achieve the best results, your pad thai sauce should taste sweet first, followed by spicy-salty, and sour last.

Add more sugar if it tastes too sour to you, or add more chile sauce for more intense spiciness. Note that the sauce will taste almost too strong at this point, but once distributed throughout the noodles, the flavor will mellow.

Your pad thai sauce is now ready to be used, or store it in the refrigerator in a sealed container for up to 2 weeks.