Looking for a delicious and easy Pad Thai sauce recipe? Look no further than this Maesri Pad Thai Sauce Recipe!
This sauce is perfect for both authentic and modern Pad Thai dishes. Made with Thailand’s most popular rice noodles, this sauce is a great way to add flavour and texture to your meals.
This sauce is perfect for making your favourite dish even better. By following this recipe, you’ll be able to create a sauce that’s both savoury and fragrant.
Step By Step Instructions Maesri Pad Thai Sauce Recipe
- In a small bowl, whisk together soy sauce, honey, rice vinegar, ground ginger, garlic powder, cumin and salt. Set aside.
- Heat a large skillet over medium heat. Add oil and cook chicken until browned on both sides and cooked through (about 8 minutes). Remove from heat.
- Stir in the chicken broth mixture and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Stir in scallions and basil leaves and cook until wilted (about 2 minutes). Serve over cooked rice or noodles.
What is Pad Thai usually served with?
Pad Thai is usually served with rice and meat. However, there are many variations of Pad Thai that can be made using different ingredients and toppings.
Some variations include pad thai fun (a sweet and sour sauce), pad sees ew (a fish sauce), and pad away teow (a sticky rice dish).
Should Pad Thai be served hot or cold?
Pad Thai is a classic Southeast Asian dish that is loved for its flavour and texture. Some people believe that it should be served hot, while others believe that it should be served cold. The decision of whether to serve Pad Thai hot or cold is up to the person serving it.
What is the flavour of Pad Thai sauce?
Pad Thai sauce is a popular dish that combines salty, nutty, and sweet flavours. This sauce is often served with rice and noodles and can be enjoyed as a standalone meal or paired with other dishes.
Maesri Pad Thai Sauce Recipe
Ingredients
- 1 tbsp soy sauce
- 1 tablespoon honey
- 1 tbsp rice vinegar
- 1 tsp -1 teaspoon ground ginger
- 1 tsp -1 teaspoon garlic powder
- 1/2 tsp – teaspoon cumin
- 1/4 tsp – teaspoon salt
- 4 cup chicken broth
- 2 tbsp vegetable oil
- 1 pound boneless skinless chicken thighs, thinly sliced
- 8 large scallionswhite and light green parts only, thinly sliced
- 8 small fresh Thai basil leaves thinly sliced
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, ground ginger, garlic powder, cumin and salt. Set aside.
- Heat a large skillet over medium heat. Add oil and cook chicken until browned on both sides and cooked through (about 8 minutes). Remove from heat.
- Stir in chicken broth mixture and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Stir in scallions and basil leaves and cook until wilted (about 2 minutes). Serve over cooked rice or noodles.
