This sauce recipe is used in many Thai dishes and, most notably, in their beloved pad Thai (Traditional Pad Thai). I absolutely love Asian food and would say it’s the main cuisine that I cook at home. This Thai sweet & sour sauce goes beautifully with anything, literally, anything; rice, quinoa, noodles, meat, salad, etc., so I tend to make a lot of it as it keeps really well and continuously add it to various dishes until I run out, at which point I whip up a new batch.
For those of you looking for a “cleaner” alternative, I’m afraid I have tried to replace the palm sugar with “healthy” alternatives but if you want the authentic Thai flavours to come through in your cooking, you really do have to make it the way they do! Please don’t be afraid of the “sugar content” in this sauce, as I can assure you that you need so little of it per person to make a beautiful, traditional Asian dish that it becomes really rather insignificant. Plus, if you ever order Asian food out or buy ready-made supermarket sauces, then it’s a hundred times healthier as it’s MSG, preservative, additive and a million strange numbers free!
- 150g tamarind paste
- 150g palm sugar
- 90g fish sauce
- Store in an airtight container in the fridge for up to 1 month and the freezer for up to 2 months.
- Fill a saucepan with ½ a litre of water.
- Add the tamarind paste, fish sauce and palm sugar & mix.