Vegetarian Paleo Pad Thai Sauce

Total time10 min

Prep time5 min

Cook time5 min

Tangy tamarind and savory coconut aminos come together in this glossy, pourable sauce, balanced with a touch of honey for sweetness and a gentle heat from crushed red pepper flakes. A quick arrowroot slurry gives it that classic silky, spoon-coating thickness without any heavy reduction time, so it's ready in just a few minutes on the stove. Whisk it together, drizzle it over noodles, stir-fried vegetables, or crispy tofu, and you've got that unmistakable sweet-savory Pad Thai flavor in one jar. It keeps well in the fridge, so it's easy to make a batch ahead and have it on hand whenever a craving hits. This one's a great addition to a vegetarian kitchen, letting you build that same craveable depth of flavor without missing a beat.

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Ingredients

4 servings

¼ cup coconut aminos
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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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