Ingredients

• 3 tbsp fish sauce (or soy sauce/tamari for vegetarian)
• 3 tbsp tamarind paste (or substitute: 2 tbsp lime juice + 1 tbsp brown sugar)
• 3 tbsp palm sugar or light brown sugar, packed
• 1 tbsp rice vinegar
• 1 tsp sriracha or chili garlic sauce (adjust to taste)
• Optional: 1 clove garlic, minced; 1 tsp grated ginger

Instructions

In a small saucepan over low heat, combine all ingredients.
Stir gently until sugar dissolves and sauce is smooth (~2–3 min). Do not boil.
Taste and adjust:
– Need more tang? Add a splash of lime juice.
– Too salty? Add a pinch more sugar.
– Want depth? Add a dash of soy sauce.
Use immediately in your Pad Thai stir-fry, or cool and store for later.

STORAGE: Keeps in an airtight container in the fridge for up to 2 weeks.

PRO TIP: For best results, use tamarind paste—it’s the soul of authentic Pad Thai flavor! Find it in Asian markets or online.