Melt all these together in a small pot over a low flame.
I’d do it if I could, but the problem is most Thai ingredients are not standardized in the way that a Western ingredient, say, white granulated sugar, is.
A cup of granulated sugar is always the same, but a cup of your Palm Sugar or Fish Sauce might not have the same intensity as mine. And herein lies another beauty of preparing the sauce ahead of time.
A finished plate of Pad Thai will be served with a sliver of lime and extra chilli powder to be mixed in at the table, so you could keep these two flavors in the sauce mild for now.
I don’t know about you but there is nothing I hate more than a cloying sweet Pad Thai.
The textures and flavors of a proper Pad Thai derive largely from the way the dish is cooked, that is to say its quick footloose dance in an ultra hot wok.
That simply means you can’t do many servings at once.If your sauce starts out super sweet now it will be very tough to correct later.Those of you with a scientific mind might want more precise measurements or proportion or whatnot.Pad Thai is one of the most popular Thai dishes, perhaps second only to Tom Yum Goong.It’s also one of the most requested recipes here on Chez Pim.Then add the chilli powder, begin with a teaspoon or two, depending on your taste, and keep adding until it tastes the way you like it.