Thai Sauce, Pad Thai Recipe, and Thai Curry Recipe You Can’t Live Without

The secret of Thai food is based on two things, Thai herbs and Thai sauce. The herbs are all about the aroma, but the delicious flavor comes from the sauce. Delicious Thai dishes come from perfect Thai sauce recipes. If you get the combination right, you’re on your way to cooking the perfect Thai meal.

The next time you’re in a Thai restaurant, look over at your neighbors’ table. Often you’ll find extra little Thai sauces on those dishes, unless your particular Thai restaurant caters specifically to non-Thais. I guess what I’m saying is that the more Thai sauces you find on the tables, the more authentic Thai food you’ll get. It’s usually a good sign if the sauces on the small plates taste good. You can assume that other sauces probably come from well-made sauce recipes. Better yet, if you see condiments with Thai sauce and spices on the table, you know that this restaurant is pretty authentic. Thai cooking is all about mixing herbs, spices, and sauces. There’s no better way to deliver all the intense flavors than Thai sauce. Thai sauce is divided into two categories, cooking sauce and dipping sauce.

Thai Sauces:

side sauce

• Prik Naam Pla (Fish Sauce with Sliced ​​Chili and Lime Juice) – A universal sauce that goes with almost all rice dishes. Some restaurants included it in the seasoning.
• Prik Naam Som (chilli and vinegar sauce) – seasoning used to flavor noodles
• Naam Prik Pao (roasted chili paste) – seasoning used in a variety of dishes (soups, salads, stir-fries). Some Thais use Nam Prik Pao as a substitute for jam to spread on toast.
• Aa-jaad (Pickled Cucumber Salad) – Excellent sauce for dipping fried fish cakes, satay and other fried appetizers
• Naam Jiem Saate (Peanut Sauce) – One of the most popular Thai sauces outside of Thailand. It tastes so good that people don’t just use it for dipping Satay, they use it as a salad dressing, pizza sauce substitute, Thai sauce substitute, and so much more. American should call it “See Food” sauce, any food you see you dip into this sauce.
• Naam Jiem Talay (Seafood Sauce) – yes, you guessed it. Naam Jiem Talay is a dipping sauce for all your seafood needs. Move over the melted butter! Get ready for a party in your mouth. This bad boy is bursting with flavor and once you bite into it, the intense combination of spicy, sour, salty and sweet will blow your mind (if done right).
• Naam Jiem Buoi (Plum Sauce) – Popular with children and people who can’t tolerate spicy food. Nam Jiem Buoi is ideal for any fried dish.
• Jig Choe (soy sauce dressing) – use to make hot and sour soup and dipping sauce for pot broths and Dim Sum.
• Naam Jiem Gai (Chicken Dipping Sauce) – Sweet and spicy sauce. Great with barbecue chicken
• Naam Jiem Seir Rong Hai (Crying Tiger Sauce) – Crying Tiger is one of the most popular dishes in the US. Medium cooked beef, served with dipping sauce, consists of fish sauce, ground roasted rice, chili, soy sauce and lime juice.

cooking sauce

• Nam Pla (fish sauce) – to add salty flavor. Use it in soups, stir-fries, and sauces. You’ll find fish sauce in dishes like Tom Yum (sweet and sour soup), Tom Kah (coconut soup), and pad krapow (stir-fried holy basil).
• Nam Som Sai Choo (vinegar) – to add sour flavor. Use it in soups, sweet and sour stir-fries.
• Pad Thai sauce – Use to cook pad Thai. pad thai recipe will be given in our later article.
• Phu Khao Tong (Green Top Soy Sauce) – flavored soy sauce. one of the important sauces included in many Thai stir fry sauce recipes
• See iew Dum (sweet black soy sauce) – to make Pad See iew (sweet fried noodles with Chinese broccoli and meat). Ingredient in Khao Mun Khai Dipping Sauce (Roasted Chicken Meat over Flavored Rice)
• See iew khao (light soy sauce) – important sauce in many dipping sauces.
• Tammarin juice – important ingredient in pad thai sauce. Included in some dipping sauce and Thai Khang Som (tammarin based sour soup)
• Oyster Sauce – Ingredient in many Thai stir-fry sauce recipes, including sweet and sour stir-fry.
• Curry paste – All curry pastes have similar herbs and spices but in different proportions.

Thai Curry Recipe will be given in our later article.

• green curry paste
• yellow curry paste
• red curry paste
• Mussamun curry paste
• Chu chee curry paste
• panang curry paste
• Khua Kling curry paste (Southern Thai food)
• Khang Pa curry paste (not popular abroad)
• Khang Som curry paste (not popular abroad)

As you can see from the list above, Thai food is mostly based on Thai sauce. When you mix and match sauces, they become totally different dishes.

Even the same dishes, different proportions make a big difference in taste. That is why the sauce recipe is the key to separating good Thai food from excellent Thai delicacy.

Like I said, “if you got the combination right, you’re on your way to cooking the perfect Thai meal.”