One such condiment is this homemade pad Thai sauce, something that recipe developer Catherine Brookes says is "much easier to make than you'd think." She also notes that it can be made well in advance of the pad Thai or any other use to which you might like to put it, saying "it's a great one to mix up in advance and store in the fridge." This pad Thai sauce recipe has three distinct elements: a sour flavor that here comes from tamarind paste, some saltiness that is supplied by both soy and fish sauce, and some sweetness which here is due in large part to the brown sugar, although there's sweetness from the rice vinegar, as well
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