Imagine you could eat your favorite vegan pad thai whenever you want. With Vegan Pad Thai Sauce on hand, it’s easy. This sauce will actually take you to the next level in making pad thai. Wondering how to make the sauce? Let me show it to you!

This Vegan Pad Thai Sauce is a well-balanced between 3 main flavors; sweet, salty and sour. For the regular non-vegan version, fish sauce is the main ingredient used. However, I have been substituting soy sauce for it, and that works great. In fact, it’s even better as its taste is not as strong as fish sauce.

The other two main ingredients are palm sugar, and tamarind juice. I have tried making it with regular cane sugar (whole-unrefined) before and it worked fine, but I must say the palm sugar gives the sauce a better taste–hard to explain.

Tamarind juice is the key to blend everything together and make pad thai unique. It’s the main source of the sourness. I also mix the tamarind juice with lime juice and vinegar for a full complex flavor.

One last thing to give the sauce extra flavor is the spiciness, but that’s completely optional. 

Ready to be able to eat  pad thai on demand? Let’s get started!

Things you need to make Vegan Pad Thai Sauce:

1. 6 pieces palm sugar ( substitute cane sugar if necessary)
2. 1 cup (240 ml) each of soy sauce, and tamarind juice.
3. ½ cup (120 ml) each of vinegar, and lime juice. I use apple cider vinegar.
4. 2-4 TSP (28-56 ml) of Sriracha Hot Sauce. This is totally optional, and you can omit it if you don’t like spicy food. However, if you like to make it really spicy, just add more to satisfy your taste. Note: This recipe can make vegan pad thai 4 times, but feel free to adjust the amount however you want.
   

   This is all you need to make Vegan Pad Thai Sauce

How: 

1. In a small pot or saucepan, combine the palm sugar, soy sauce, and vinegar together.
2. On medium heat, cook it until the sugar dissolves, and turn the heat off.
3. Add lime juice, tamarind juice, and the sriracha hot sauce to it. ( I find that cooking the lime juice too long gives a little bitter taste, so I like to add it in after the sugar dissolves. 
4. Back at the stove on medium heat, cook the sauce until it reaches a boil, then turn the heat down and let it continue to cook for a few more minutes. Turn the heat off and let it cool.
5. Pour the sauce into a glass container, and keep it in the fridge. It will last for a few weeks, however mine doesn’t last very long as I use it very often!  
   

   now, you can make your favorite pad Thai dish whenever you want!

It’s not hard, is it? Now, you can enjoy making pad thai as often as you want.

Have you made this Vegan Pad Thai sauce before? Please share it with me–I’d like to hear about it!