Phat Thai Sauce

Last Updated on October 19, 2024

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A sauce made from tamarind, cane or palm sugar and fish sauce. It is served with traditional Thai Phat Thai (Pad Thai), but also with other Asian pasta or rice dishes.

Ingredients:

Procedure:

1. Boil the tamarind in half a litre of water for about 10 minutes, then cool the fruit, squeeze and strain the juice
2. Mix the prepared juice with cane or palm sugar, fish sauce and cook on low heat until the liquid is reduced to a syrup consistency.

Recommendation:

The sauce can be stored in the refrigerator or freezer.

Note:

Read more about tamarind here: Tamarind sweet.