Pad Thai is one of the most perfect noodle dishes. Sweet, sour, and tangy. So delicious and a huge portion at only 525 calories using rice stick noodles and not Shirataki! Another bonus is that it is super easy to make. Only four ingredients to make this yummy Pad Thai sauce that freezes so so well.
Palm sugar, tamarind concentrate, fish sauce, and water in equal ratios will make a yummy Pad Thai sauce that you will love. If you would like for it look and taste exactly like the Pad Thai in US restaurants just add 1 tbsp ketchup and 1 tsp sugar to the 4-ingredient Pad Thai sauce. Also do not forget to add in the minced Thai radish which will give the Pad Thai a nice salty crunch.
*For truly authentic Pad Thai, you will need to add dried ground shrimp. However, I am not a fan because it will give the noodles a very pungent seafood smell and taste. My recipe will taste like the ones you get from a good Thai restaurant minus the red coloring.
Note: Please use Erawan brand rice noodles if possible because their noodles do not stick to each other and has the best texture. Amazon sells them and I linked it but local Asian supermarket sells them for cheaper.
Meal Prep Notes: The sauce freezes super well so I normally make a big batch and freeze it. The noodles not so much.