Maesri Pad Thai Sauce

If you’ve ever had Pad Thai that tasted perfectly sweet, tangy, and savory all in one bite, chances are it was made with a sauce like Maesri’s. This jarred sauce from Thailand is a pantry staple for many home cooks but what if you could make your own?

Making Maesri-style Pad Thai sauce at home gives you complete control over flavor, spice level, and freshness. It’s surprisingly easy and doesn’t require any hard-to-find ingredients. Just a few basic pantry items, a quick simmer, and you’ve got a rich, balanced Thai stir-fry sauce ready for your noodles.

In this article, I’ll walk you through how to recreate the classic Maesri Pad Thai sauce using fresh ingredients and traditional Thai flavor balance.

Let’s get started.

What Is Maesri Pad Thai Sauce?

Maesri is a well-known Thai brand that produces ready-made sauces and curry pastes. 

Their Pad Thai sauce is one of the most popular store-bought options for Thai noodle dishes. It’s thick, deep brown-red in color, and packed with the signature sweet, sour, salty, and umami flavors of traditional Pad Thai.

Ingredients You’ll Need

To make this Pad Thai cooking sauce from scratch, here’s what you’ll need:

Tamarind Paste

2 tablespoons. This brings the sour note that’s essential in Pad Thai. Use store-bought tamarind paste or make your own by soaking tamarind pulp in warm water and straining it.

Palm Sugar or Brown Sugar

3 tablespoons. Palm sugar is traditional and gives a mellow sweetness. If unavailable, substitute with light brown sugar.

Fish Sauce

2½ tablespoons. This is the salty, umami-packed base that gives depth. If you’re a vegetarian, use soy sauce or mushroom soy sauce.

Rice Vinegar

1 tablespoon. Adds brightness and acidity to balance the sauce.

Water

2 tablespoons. Helps loosen the sauce and makes it easier to blend and cook with.

Garlic (minced)

2 cloves. For aroma and warmth. Adds that unmistakable base note found in all good stir-fry sauces.

Optional Add-ins:

• Chili flakes or paste – for heat
• Shallots (minced) – add complexity and aroma
• Lime juice (1 tsp) – for extra citrus brightness
• Soy sauce (1 tsp) – to deepen color and flavor (especially if not using fish sauce)

How to Make Homemade Maesri Pad Thai Sauce (5 Simple Steps)

Step 1: Prep the Tamarind

If using tamarind pulp, soak 2 tablespoons of pulp in ¼ cup warm water for 10 minutes. Mash and strain to get a smooth tamarind liquid. If using paste, skip this step.

Step 2: Combine All Ingredients

In a small saucepan, combine the tamarind paste, sugar, fish sauce, rice vinegar, and water. Add minced garlic and any optional ingredients you prefer.

Step 3: Simmer and Stir

Place the saucepan over low to medium heat. Stir the mixture constantly as the sugar dissolves. Let it gently simmer for 3–5 minutes, or until slightly thickened and glossy.

You don’t want to boil this aggressively with just enough heat to bring everything together and blend the flavors.

Step 4: Taste and Adjust

Turn off the heat and give it a taste. It should be:

• Sweet first
• Sour second
• Salty and savory last

If it’s too sour, add more sugar. Too sweet? Add a splash of more fish sauce or vinegar. You can also tweak the spice level here by adding chili flakes or paste.

Step 5: Cool and Store

Let the sauce cool completely. Pour it into a clean glass jar or squeeze bottle. It will thicken as it cools.

Storage Tip: Refrigerate for up to 2–3 weeks, or freeze in small portions for up to 3 months.

Serving Suggestions

This easy Pad Thai sauce goes far beyond noodles. Here’s how to use it once you’ve got a batch ready:

1. Classic Pad Thai

Toss 4–5 ounces of soaked Thai rice noodles with 2–3 tablespoons of your sauce, cooked protein (tofu, shrimp, or chicken), a scrambled egg, and bean sprouts. Cook everything together for 3–4 minutes and garnish with crushed peanuts and lime.

2. Thai Stir-Fry Dishes

Use it as a base for any quick wok stir-fry. Veggies like bell peppers, bok choy, mushrooms, and snow peas love this stuff.

3. Glaze for Meats

Brush it over grilled chicken, pork skewers, or baked tofu. The sugar caramelizes and gives it that Thai street food flavor.

4. Dip for Spring Rolls or Fried Snacks

Mix it with a little water and chili oil for a killer dipping sauce.

5. Fried Rice Booster

Just a tablespoon added to fried rice will give it a punchy, savory-sweet boost.

Pro Tips

• Don’t skip tamarind, it’s the core of the sauce’s identity.
• Simmer gently over high heat will dull the tangy notes and burn the sugar.
• Balance is everything sweet, sour, salty, and a touch funky.
• Freeze in ice cube trays for single-use portions.

Final Thoughts

Making Maesri Pad Thai sauce at home is easier than most people think, and the results are incredible. Once you try this authentic, balanced, and bold stir-fry sauce, you may never buy a jar again.

It keeps well, works with dozens of dishes, and turns a simple noodle bowl into a Thai takeout experience in your kitchen.

FAQs

What Does Maesri Pad Thai Sauce Taste Like?

It has a sweet-sour base with tangy tamarind, savory fish sauce, and mild garlic. It’s balanced, bright, and layered.

Is This Sauce Good for Traditional Pad Thai?

Absolutely. The homemade version closely mimics the jarred Maesri Pad Thai sauce while giving you full control over taste and ingredients.

Can You Use This for Other Dishes?

Yes! Use it for stir-fried vegetables, rice bowls, grilled meats, or even as a marinade.

Is This Sauce Vegetarian?

Traditional versions include fish sauce. You can substitute with soy sauce or mushroom soy sauce for a vegetarian version.

How Long Does It Keep?

Stored in a sealed jar in the fridge, it lasts 2–3 weeks. Freeze for longer storage.