Whole 30 Whole30 Pad Thai Sauce
Pad Thai is one of those takeout cravings that can feel completely off the table when you're doing a round of elimination eating — but this sauce proves otherwise. The combination of coconut aminos, tamarind paste, and fish sauce delivers that signature sweet-tangy-savory depth without any soy, sugar, or off-plan additives sneaking in. A touch of toasted sesame oil and crushed red pepper flakes round it out with warmth and a subtle kick that tastes anything but restricted. The whole thing comes together in one small saucepan in under ten minutes, which makes it an easy weeknight win. It serves four, so you can toss it with zucchini noodles or cauliflower rice and have a satisfying dinner on the table fast. Store-bought Pad Thai sauces are almost universally loaded with sugar and preservatives, so making your own is really the only reliable way to get that flavor while staying on track. Once you have a jar of this in the fridge, you'll find yourself reaching for it all week long.
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Learn more →Ingredients
4 servings
- ¼ cup coconut aminos
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- ½ tsp crushed red pepper flakes
- ¼ tsp garlic powder
Instructions
- 1
Combine the coconut aminos, tamarind paste, fish sauce, rice vinegar, toasted sesame oil, red pepper flakes, and garlic powder in a small saucepan.
- 2
Whisk over medium heat until the tamarind paste is fully dissolved and the sauce is smooth, about 2–3 minutes.
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