Homemade Pad Thai is easier than you think. This vegan Pad Thai sauce takes 2 minutes to make and only has 4 ingredients! This yummy plant-based alternative tastes like the real deal, even without fish sauce.
Make sauce: In a small bowl, whisk together tamarind paste, tamari, sugar, and Sriracha together until smooth. Use immediately or transfer to an airtight container and refrigerate.
Notes
Tamarind Concentrate: Tamarind Concentrate is usually sold in plastic or glass jars with a screw top lid. You can find tamarind concentrate in Asian markets or in well-stocked grocery stores (usually near the Southeast Asian or Latin American ingredients). Alternatively, you can also use Tamarind Pulp, but first you'll need to turn it into paste before using in this recipe. To convert Tamarind Pulp into Tamarind Paste: Add equal parts tamarind pulp and hot water to a small bowl, soak until softened (about 15 minutes), stir vigorously to mix, pour contents into a sieve, then use a spoon to mash the pulp through the sieve. For this recipe, you'll want the smooth pulp that passes through the sieve (discard the fibers and seeds in the sieve). Replace tamarind concentrate with an equal amount of tamarind paste.
Yield: One batch (1x) makes about ½ cup. Nutritional estimate assumes 2 tablespoons of sauce per serving.