Pad Thai Sauce
This pad thai sauce balances salty fish sauce, sweet sugar, sour juice and a spoonful of chili heat in one quick pan. Browning the garlic in peanut oil first gives the base a toasted depth, and a little cornstarch lets the sauce cling to rice noodles instead of pooling at the bottom of the wok. It is a simplified version, so it also works well in other stir-fries.
Instructions
Mince the garlic. Heat the oil in a frying pan over high heat, add the garlic, and cook until it is lightly browned.
In a separate bowl, combine the tamarind or pineapple juice, soy sauce, fish sauce, and sugar. Stir thoroughly so the sugar is evenly mixed in.
Pour the mixture into the pan with the garlic and oil. Wait until it starts to bubble.
Add the chili paste and cornstarch and stir well. Cook for another minute or two, until the sauce has thickened slightly, then use it as you like.
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