What's the best Phad Thai sauce?

Question

too many selection, there's the light brown or dark brown color sauce in the bottle, I don't know which to pick!

Answer 1

1/2 cup vegetable oil

6 cloves garlic, finely chopped

1 cup small cooked shrimp

1 tablespoon sugar

3 tablespoons fish sauce

1 1/2 tablespoons ketchup

2 eggs, beaten

3/4 lb. rice vermicelli, soaked in hot water for 15 mins. and drained

1 cup bean sprouts

1 tablespoon dried shrimp powder

2 tablespoons peanuts, coarsely ground

1/2 t. dried red chili flakes

2 green onions, finely chopped

2 tablespoons coriander leaves, chopped

2 limes, sliced into rings

Heat oil in a wok and fry garlic until golden. Quickly add the

shrimp and stir fry until heated through. Add the sugar, fish

sauce and ketchup and stir until sugar dissolves. Add the beaten

eggs, letting them set slightly, then stir to scramble. Add the

noodles and toss and stir for about 2 mins. Reserving about 4

Tbls. of bean sprouts, add the remainder to the wok. Stir over

heat until the bean sprouts are barely cooked. Turn the Pad Thai

onto a platter, placing the reserved, raw bean sprouts on one side.

Sprinkle the noodles with the garnish ingredients in the following

order: shrimp powder, peanuts, chili flakes, green onions, coriander

leaves. Ring the platter with the lime slices and serve.

Answer 2

make your own it is so much better!

Here is a recipe from allrecipes that I have used....I use Soba Noodles (they are healthier). This recipe is so easy and tasty! No reason to buy pre-bottled stuff!

    *  1/2 cup white sugar

    * 1/2 cup distilled white vinegar

    * 1/4 cup soy sauce

    * 2 tablespoons tamarind pulp

    * 1 (12 ounce) package dried rice noodles

    * 1/2 cup vegetable oil

    * 1 1/2 teaspoons minced garlic

    * 4 eggs

    * 1 (12 ounce) package firm tofu, cut into 1/2 inch strips

    * 1 1/2 tablespoons white sugar

    * 1 1/2 teaspoons salt

    * 1 1/2 cups ground peanuts

    * 1 1/2 teaspoons ground, dried oriental radish

    * 1/2 cup chopped fresh chives

    * 1 tablespoon paprika

    * 2 cups fresh bean sprouts

    * 1 lime, cut into wedges

DIRECTIONS

   1. To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.

   2. To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.

   3. Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.

   4. Serve with lime and bean sprouts on the side.

Answer 3

I make my own as well but if you want convenience:  Taste of Thai or Temple of Thai products are the best.