Maesri pad thai sauce recipe is a delicious, easy and versatile sauce. It is ideal for both authentic and modern Thai dishes!
The main ingredient in this sauce is tamarind which gives it its unique flavour. It also includes palm sugar and fish sauce which are essential for a truly authentic Thai dish.
Ingredients
Maesri Pad Thai Sauce is a classic noodle dish that originated in Thailand and has become a popular favourite throughout the world. It is a blend of sweet, salty and umami flavours that will leave your taste buds craving more.
This simple recipe is a great way to enjoy your favourite dish at home, but without having to pay for a takeaway meal. It only takes ten minutes to prepare and eight minutes to cook, making it an ideal dinner option!
To make the dish, start by preparing the noodles. If using dried rice noodles, soak them in hot water until soft then drain and set aside. You can also purchase ready-made noodle packets in supermarkets or Asian stores, which are cheaper and less likely to break.
Next, prep your other ingredients. This includes chicken, shrimp and eggs. Alternatively, you could use tofu instead of chicken or shrimp. If you prefer tofu, try using extra firm tofu that has been pressed. It will give your dish a better texture and will be less greasy than traditional tofu.
Then, heat some cooking oil in a wok or large frying pan over medium-high heat. Add the tofu, shallots and garlic. Then, stir-fry until the tofu is golden brown and cooked through.
When the tofu is cooked, add the noodles and the sauce. Mix well and cook until the noodles are warmed through. You can serve the dish immediately or let it cool.
You can then refrigerate the sauce for up to four days in an airtight container or a bowl. You can even store the sauce for longer in a cupboard for when you are feeling the need to cook a quick meal!
This is a quick and easy dinner idea that will have your family begging for more. It is perfect for busy families who want to enjoy delicious food without spending too much time in the kitchen!
The key to this dish is the maesri pad thai sauce. This sauce is made from a blend of fish sauce, oyster sauce, brown sugar and tamarind which gives the dish its signature flavour. It is also very versatile, allowing you to use it in various recipes. You can even add a squeeze of lime to the mixture for an additional kick of freshness!
Preparation
Pad Thai is an authentic noodle dish which started as a street food in Thailand and soon became a popular dinner option in the world. It is a stir-fry rice noodle dish with prawns, beansprouts and egg served with a squeeze of lime.
It combines sweet, sour, salty and umami ingredients for a flavorful balance that is a true taste of Thailand. Ingredients such as tamarind concentrate, palm sugar, fish sauce and garlic add a unique and delicious flavor to this popular sauce.
Tamarind is a pulp from the inside of a pea pod and it is one of the key ingredients in this recipe because it balances the sweetness and tanginess of the other sauce ingredients. It is also a natural source of Vitamin C and has a strong aroma that goes well with the other ingredients.
Coconut Milk – The addition of coconut milk to this sauce recipe is another important step in balancing the sweetness and tanginess. It also helps to bring the dish together and give it a creamier texture.
Garlic – Fresh garlic adds a depth of flavor that enhances the other ingredients in this sauce and makes it taste truly delicious. It also adds a layer of umami, which is an essential component to this dish.
It’s easy to make a delicious and authentic Thai-style sauce using this simple recipe. It is quick, easy and preservative-free with no artificial colour or flavour, making it an excellent choice for people who are looking for a healthier alternative to store-bought sauces.
This delicious sauce is ideal for preparing authentic pad thai noodles, but you can easily use it to make any other Thai dish as well. This sauce is made with the best quality ingredients to provide you with a taste that is truly unforgettable.
Maesri’s 255g bottle of pad Thai sauce is an excellent choice for anyone who is interested in learning how to prepare this popular Thai noodle dish. It is entirely natural and preservative free, making it an excellent choice for those who are looking for a healthier alternative to traditional store-bought pad thai sauces. It is also suitable for vegetarians and vegans as it is gluten-free and contains no added MSG or artificial colouring.
Cooking
Pad Thai is a beloved dish that’s enjoyed around the world. It’s made with flat rice noodles, meat or tofu, bean sprouts, peanuts and a flavorful sauce. It is easy to make at home, and a great recipe for a family meal.
The key to the best maesri pad thai sauce is tamarind, which is an ingredient that many people are not familiar with but is extremely versatile. It has a tangy flavor that is often used in Asian and Latin American cuisines, and it can add depth to your homemade pad thai sauce.
Tamarind concentrate is usually sold by the jar or bottle in specialized supermarkets and in some upscale grocery stores. Once you’ve purchased it, simply mix the tamarind concentrate with water, palm sugar, fish sauce and garlic. Heat the mixture on medium-low until the sugar has dissolved, and then adjust the sourness or sweetness by adding more tamarind concentrate or palm sugar if needed.
You can store the homemade pad thai sauce in an airtight container in your refrigerator for up to two weeks, or freeze it in small containers or silicone ice cube trays. It’s a great sauce to keep on hand and can be poured over hot noodles or served with grilled chicken, pork, shrimp or tofu.
When you’re ready to cook up some pad thai, start by prepping the vegetables and protein. If you’re using chicken, stir-fry the pieces in a large wok or pan until they’re browned and cooked through. You can also use beef, shrimp or tofu for a quick and delicious meal that takes less than 10 minutes to prepare!
To prepare the pad thai sauce, combine the ingredients in a small saucepan over medium-low heat until the sugar has completely dissolved. You’ll want to taste the sauce at this point and tweak the sourness or sweetness if needed.
Then, add the noodles to the wok or pan and cook them in the sauce until they’re softened. You can add more sauce if necessary, and stir the dish frequently to help the noodles absorb it. Once the noodles are soft, stir in the chicken, tofu, beansprouts and eggs. Then, garnish with chopped green onions and cilantro, and serve with sliced lime wedges.
Serving
Maesri’s 255g bottle of the aforementioned trinity will last you an impressive 40 – 50 uses depending on your appetite and cooking style. A good pad thai recipe starts with rice noodles (see photo), a dash of tamarind and a hefty helping of sweet and sour sauce, which can be found in most supermarkets in the Asian section.
A tummy titillating way to prepare the dish is with the aid of an opulent amount of vegetable oil in a wok or pan. Add the following items to your wok if you’re not in a hurry: 100g of dried rice noodles, the maesri (m) sized gizmo aforementioned, a good splash of the sauce, 3 beaten eggs and a generous portion of beansprouts and Chinese chive. You’ll need to shake things up a bit by adding a pinch of salt and a squeeze of lime, but the results will be well worth it.