This tangy, savory sauce comes together in one small saucepan, built on tart tamarind concentrate and a splash of rice vinegar for brightness. A few tablespoons of tamari and fish sauce round it out with deep, salty umami, while a touch of sriracha brings gentle heat if you want it. Whisking over medium-low heat lets everything meld into a glossy, spoon-coating consistency in just a few minutes, so the flavor stays balanced without any harsh edges. Once it's off the heat, you're free to taste and fine-tune the salt, tang, or heat until it's exactly how you like your Pad Thai sauce. It's a quick, versatile stir-fry staple that fits neatly into an added sugar free kitchen, ready to toss with noodles, vegetables, or protein whenever the craving hits.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Combine the tamarind concentrate, palm sugar, tamari, fish sauce, and rice vinegar in a small saucepan over medium-low heat.
Whisk constantly until the sugar is fully dissolved and the sauce is smooth and slightly thickened, about 3–4 minutes. The sauce should coat the back of a spoon lightly.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
