Low FODMAP Gluten Free Pad Thai Sauce

Total time10 min

Prep time5 min

Cook time5 min

Tangy, salty, and deeply savory, this sauce brings together tamarind concentrate, palm sugar, tamari, fish sauce, and a splash of rice vinegar for that classic sweet-sour balance Pad Thai is known for. A few minutes of gentle whisking over the stove is all it takes to dissolve the sugar and thicken everything into a glossy, spoon-coating sauce with real depth of flavor. It's built to toss straight into stir-fried noodles, or to keep on hand for drizzling over shrimp, tofu, or chicken whenever a quick weeknight dinner calls for it. The flavor is bold and balanced enough that a little goes a long way, so it stretches across multiple meals from one small batch. This one is a great fit for a low FODMAP kitchen, giving you all the punchy, restaurant-style flavor of Pad Thai without any guesswork at the stove.

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Ingredients

4 servings

3 tbsp tamarind concentrate
Tamicon Tamarind Paste Pure Indian Foods Organic Tamarind Paste O-Cha Tamarind Concentrated Anand 100% Natural Tamarind Concentrate Dragonfly Cooking Tamarind Concentrate
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3 tbsp palm sugar or light brown sugar, packed
2 tbsp tamari
2 tbsp fish sauce
1 tbsp rice vinegar
1 tsp sriracha (optional)
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This ingredient likely doesn’t work for the diet.

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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