From Jet Tila's kitchen · Independent / cookbook & television, Los Angeles
shake · hot sauce
NATIONAL AWARD WINNERIndigohouse Pad Thai
From a national-award-winning chef
Ratio
FISH SAUCE 60TAMARIND 45LIME JUICE 15RICE VIN 15SRIRACHA 10
Ingredients
- FISH SAUCE60 ml
- SUGAR50 g
- TAMARIND45 ml
- LIME JUICE15 ml
- RICE VIN15 ml
- PAPRIKA7 g
- SRIRACHA10 ml
Method
- Pour to the lines in order (bottom → top): FISH SAUCE, TAMARIND, LIME JUICE, RICE VIN, SRIRACHA.
- Add finishing notes: SUGAR, PAPRIKA.
- Cap the jar and shake until emulsified.
Provenance
Thai–Chinese-American chef and Food Network host based in Los Angeles; James Beard Cookbook Award finalist lineage. Family restaurant roots and published Thai technique books.
Originally published as Pad Thai Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Jet Tila / Food Network (published as “Pad Thai Sauce”). Full citation lives in Provenance.