Homemade Pad Thai Sauce (Balanced, Flexible & Make-Ahead)

You Pad Thai is one of Thailand’s most beloved street foods.  A good Pad Thai is all about balance — sweet, salty, and sour working together in harmony.  In reality, this balance varies from region to region, and even from vendor to vendor.  That’s what makes Pad Thai so personal.

The good news?  Pad Thai is surprisingly easy to recreate at home, especially if you prepare the sauce in advance.  Once the sauce is ready, cooking Pad Thai takes only minutes.  

Ingredients:

1 cup brown sugar

1 cup fish sauce

16 oz. tamarind juice (unsweetened, strained if needed)

Directions:

Add all ingredients to a saucepan.

Heat over medium heat, stirring gently, until the sugar fully dissolves.

Add more sugar if the sauce is too sour

Add more fish sauce if it lacks depth or saltiness

Let the sauce cool completely.

Transfer to a clean glass jar, cover, and store in the refrigerator.

 

Notes

Tamarind varies in acidity depending on brand and concentration, so tasting is essential.

This sauce keeps well in the fridge for several weeks.

For a vegetarian version, substitute soy sauce or tamari for fish sauce.

👉 For each serving of Pad Thai, use ¼–⅓ cup sauce, plus 1–2 tablespoons water to loosen it during stir-frying.

Pad Thai sauce, followed by a simple, clear Pad Thai noodles recipe for two people, just like street Pad Thai should be.

Pad Thai Noodles for 2 People

This recipe is quick, flexible, and easy to to what you have on hand.

Ingredients:

6–7 oz. dried flat rice noodles

2 eggs

6 oz. protein of choice:

Shrimp

Chicken

Firm tofu (vegetarian option)

1½ cups bean sprouts

2–3 green onions, cut into 2-inch pieces

2–3 garlic cloves, minced

1 small shallot, minced

¼–⅓ cup prepared Pad Thai sauce

1–2 tbsp water

2 tbsp neutral oil (or less, if preferred)

 

For serving (optional but recommended):

Crushed roasted peanuts

Lime wedges

Chili flakes

Extra bean sprouts or garlic chives

 

Directions:

Soaking the noodles:

Soak dried rice noodles in warm water for 20–30 minutes until pliable but not mushy.  Drain and set aside.

 

Preparing the wok or pan:

Heat oil over medium-high heat.  Add garlic and shallots and stir briefly until fragrant.

 

Cooking the protein:

Add shrimp, chicken, or tofu.  Stir-fry until just cooked through. Push everything to one side of the pan.

 

Scrambling the eggs:

Crack eggs into the empty side of the pan. Gently scramble, then mix with the protein.

 

Adding noodles & sauce:

Add drained noodles, Pad Thai sauce, and water.  Toss quickly to coat everything evenly.

 

Finishing the dish:

Add bean sprouts and green onions.  Stir-fry for another 1–2 minutes until noodles are tender and glossy.

 

Tasting & adjusting:

Add more sauce, lime juice, or chili flakes as desired.

Serve immediately

Top with crushed peanuts and serve with lime wedges on the side.