Paleo Pad Thai Sauce
Pad Thai has one of the most craveable sauces in all of takeout cuisine — tangy, savory, a little sweet, and just funky enough to keep you going back for more. The challenge is that traditional versions lean on soy sauce and refined sugar, which don't fit a grain-free, whole-foods approach. This sauce swaps in coconut aminos for that deep umami backbone and uses honey as the sweetener, while tamarind paste and fish sauce do the heavy lifting on complexity. A small arrowroot slurry brings everything together into a glossy, spoonable consistency that clings beautifully to noodles or zucchini ribbons. The whole thing comes together in one small saucepan in just a few minutes, which means weeknight dinners just got a serious upgrade. A pinch of red pepper flakes at the end lets you dial the heat up or down depending on who's at the table. Make a batch ahead and keep it in a jar — it thickens slightly as it cools, so it's ready to go whenever you are.
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Learn more →Ingredients
4 servings
- ¼ cup coconut aminos
- 3 tbsp tamarind paste
- 2 tbsp fish sauce
- 2 tbsp honey
- 1 tsp arrowroot starch
- 1 tbsp water
- ½ tsp crushed red pepper flakes (optional)
Instructions
- 1
In a small saucepan, whisk together the coconut aminos, tamarind paste, fish sauce, and honey until the tamarind paste is fully dissolved and the mixture is smooth.
- 2
In a small bowl, whisk the arrowroot starch into the water until no lumps remain, then pour the slurry into the saucepan.
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