Have you ever asked yourself if a Pad Thai sauce is necessary to make this delicious dish? The answer is both yes and no. Most people who have never tried Pad Thai before don't realize that it's a stir fry noodle dish with a unique taste that's quite popular outside Thailand. The sauce is nothing remarkable, just a pre-mixed combination of key ingredients.
When you take the opportunity to go to Thailand, it is hard to locate this item for sale anywhere. However, if you browse the web, you may find that a leading shopping site like Amazon sells it at a high price - this would be sufficient to purchase 50 prepared dishes at the local cost.
It is not to say that Thais do not use this method. Typically, in a busy noodle shop with many customers, the chef will mix the ingredients beforehand to save time and guarantee the taste. On the other hand, in smaller shops or for homemade noodles, the ingredients are usually combined over the wok. This is the underlying explanation for why it is hard to find it in any local stores.
If you are a novice, mixing your ingredients in advance is best. Doing so allows you to sample the flavour and alter it as necessary until it is correct. However, when using a wok, the cook only has 1.5-2 minutes to tweak the taste before the noodles are cooked. This makes it quite difficult for a beginner to achieve the desired flavour in such a brief amount of time.
Having concluded that Pad Thai sauce is the right choice, the great news is that you don't have to break the bank to get it. It is pretty easy to make it at home.
Beginning with the flavours, the dish includes sour, salty, sweet, and spicy (which is not a taste, according to science). You can substitute any component with whatever is available in your locale. This can be demonstrated as follows:
1. Salty: Anything from soy sauce to a pinch of salt
2. Sour: Tamarind or a splash of vinegar
3. Sweet: Palm, cane, or any other type of sugar
4. Spicy (optional): A sprinkle of dry chilli powder
Begin by combining half a cup of tamarind and sugar. If you favour spicy food, you can add some dry chilli powder; although this is unnecessary, you can always add it after cooking.
Combine all the ingredients in a pot on low heat, stirring constantly. Taste and make any necessary adjustments to the flavours. If you store it in the fridge, cook it until it boils; keep stirring until everything is well-combined. When that's done, you can start heating the wok.
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