Mae Jum Pad Thai Paste brings Thailand's most recognized street food dish to your kitchen, and makes one of the hardest dishes to replicate at home easy to get right. Great pad thai depends on the balance of sweet, savory and tangy, with a wok-charred depth beneath it all. This paste gives you that foundation.
Toss it through stir-fried rice noodles with your choice of chicken, shrimp, tofu or egg, and the paste becomes a rich pad thai sauce that coats every strand. Finish with crushed peanuts, a squeeze of lime and fresh bean sprouts, and your homemade pad thai tastes like it came from a Bangkok street stall. An easy pad thai recipe is included.
The paste has no added sugar or fish sauce, so you control the final balance. Stir in a little palm sugar for the gentle, caramel-like sweetness pad thai is known for, or use light brown sugar if you can't find palm sugar. Then season with fish sauce or soy sauce to taste. For a vegan pad thai, use tofu and soy sauce, and skip the egg.
Jum's recipe comes from her family in Trang province, southern Thailand. The herbs are freshly harvested and stone-ground the traditional way, the same method Jum learned from a young age. Nothing added, no shortcuts. Because there's no fish sauce in the paste, you season it your way, with fish sauce, soy sauce or a pinch of salt.
71g | Mild Heat (1/5) | Vegan | Gluten Free | No Added Sugar | Stone Ground | 100% Natural