Gluten Free Pad Thai Sauce
The secret to truly great pad thai isn't the noodles or the toppings — it's the sauce, and this one nails the balance of tangy, sweet, salty, and just a little funky. Tamarind concentrate brings that signature sour depth, palm sugar rounds everything out, and tamari steps in where regular soy sauce would normally sneak in gluten. Fish sauce adds the savory backbone that makes the whole thing taste authentically restaurant-worthy rather than a pale homemade imitation. The whole thing comes together in a single small saucepan in under five minutes, whisked smooth over gentle heat until it just coats the back of a spoon. A splash of sriracha is optional but highly recommended if you want a little heat threading through every bite. Make a batch, toss it with rice noodles and your favorite proteins, and you've got a weeknight dinner that serves four without any of the usual label-reading stress.
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Learn more →Ingredients
4 servings
- 3 tbsp tamarind concentrate
- 3 tbsp palm sugar or light brown sugar, packed
- 2 tbsp tamari
- 2 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha (optional)
Instructions
- 1
Combine the tamarind concentrate, palm sugar, tamari, fish sauce, and rice vinegar in a small saucepan over medium-low heat.
- 2
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.
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