Pad Thai Sauce (Vegan)
4 tablespoon Tamarind Paste
6 tablespoon Dark soft brown sugar
2 tablespoon Rapeseed oil
1 teaspoon Garlic granule
1 teaspoon Soy sauce
1/2 teaspoon Salt
1 pinch Chilli flake
-Heat the rapeseed oil in the saucepan.
-Add the Tamarind paste, dark soft brown sugar, garlic granule, soy sauce, salt and chilli flake.
-Gently heat and stir until the sauce bubbling up and sugar dissolved. Keep stirring as the sauce is easily get burnt.
–Pour the sauce in a sterilised jar. Leave it to cool and refrigerated and used within 1 week.
-I use 2 tablespoons of this sauce to make one portion of Pad Thai.
–Check my cheated Pad Thai recipe here.
–Click here about Tamarind information.