Easy Pad Thai Sauce Recipe – how to make in 10 minutes

This Pad Thai Sauce is super easy to make at home, naturally vegan, and gluten-free. You only need simple ingredients and have a sauce that tastes better than any store-bought version. Versatile for all easy meals like Pad Thai Noodles, rice noodles, or in a vegetable stir fry.

We all know that the one thing that makes a dish taste deliciously is typically the sauce. Or, if we are talking about salads, then it is the dressing. Anyway, it’s the same idea.

My regular readers know that homemade sauces are not new to this blog. Just think back to the Romesco Sauce or my Lemon Pasta Sauce. Where those come from, there are many more waiting for you. Simply use the search bar, type “sauce” and be sure you’ll find so many options that you will never go back to store-bought.

With this new Pad Thai Sauce recipe, I bring you the next addition to this list. Trust me when I tell you, it is a keeper in and out that the whole family loves, even the pickiest kids. It is fresh, homemade, versatile, super easy to make, perfectly seasoned, and all you need for noodle dishes or stir-fries.

What’s in this vegan pad Thai sauce

• Tamarind concentrate
• Rice vinegar
• Kecap manis
• Tamari
• Minced garlic
• Maple syrup

As you can see, you just need 6 simple ingredients for this best pad Thai sauce. As usual, I’m not counting salt and pepper that you can use to taste.

Does Pad Thai sauce have sugar in it?

When you check out other recipes for Pad Thai sauce or buy some from the store, you will see that they often have a lot of sugar in them.

The most commonly used sugars are palm sugar, brown sugar, or coconut sugar.

As you can see from the list of my homemade sauce ingredients, I use maple syrup instead, which I think makes a great substitute.

How to make Pad Thai sauce

In a small casserole or saucepan, add tamarind concentrate, tamari sauce, rice vinegar, minced garlic, kecap manis, maple syrup, and season with a pinch of salt and pepper.

Now heat your casserole or saucepan and turn from medium to full heat. Always keep stirring with a wire whisk, and bring to a simmer.

Turn to low heat for two minutes, then let it cool for 5 minutes. Fill in a jar with a top lid. If you store it airtight in the fridge, the sauce will stay good for 2 weeks.

Note: If you need a larger batch for many dishes, just double or triple the ingredients and make a larger quantity to your own needs.

This easy and delicious Pad Thai sauce is such an amazing condiment. It works with any pasta dishes or rice bowls.

Stir fry veggies are really among all the delicious recipes to try for dinner, lunch, or meal prep.

Variations on ingredients and flavors

Pad Thai Sauce without tamarind: If you can’t find tamarind (sometimes also called tamarind puree) or don’t like it, I have an option for you.

There is an amazing substitute that makes it as easy as it can get.

Read this “TAMARIND PASTE SUBSTITUTE” post for more details. 

Pad Thai peanut sauce: only recently I played around with this recipe and added 1 Tbsp peanut butter to it.

Tell you what, it turned out so amazing. This is something you should try, you won’t regret.

Of course, I find creamy peanut butter with a pinch of salt works best in the sauce. However, you can use what is in your cupboard.

If you give this Pad Thai Sauce a try tag me on Instagram or Facebook.

Can’t wait to see all your remakes and dishes with a snapped picture.

Enjoy, Florian.