PANTRYFLEX

shake · hot sauce

NATIONAL AWARD WINNERPrep 5 min

Indigohouse Pad Thai

Independent adaptation of a publicly published Jet Tila recipe. Not affiliated with, sponsored by, or endorsed by Jet Tila.

Jet Tila's Indigohouse Pad Thai, from the published recipe.

Ratio

Ratio by volume: Fish Sauce 60 ml, Tamarind 45 ml, Lime Juice 15 ml, Rice Vinegar 15 ml, Sriracha 10 ml
Fish Sauce 60 mlTamarind 45 mlLime Juice 15 mlRice Vinegar 15 mlSriracha 10 ml

Ingredients

  • Fish Sauce — 4 Tbsp Thai (60 ml)
  • Sugar — 4 Tbsp (50 g)
  • Tamarind — 3 Tbsp bottled paste (45 ml)
  • Lime Juice — 1 Tbsp fresh (15 ml)
  • Rice Vinegar — 1 Tbsp unseasoned (15 ml)
  • Paprika — 1 Tbsp sweet optional for color (7 g)
  • Sriracha — 2 tsp chili sauce optional (10 ml)

Method

  1. Pour to the lines in order (bottom → top): Fish Sauce, Tamarind, Lime Juice, Rice Vinegar, Sriracha.
  2. Add finishing notes: Sugar, Paprika.
  3. Cap the jar and shake until emulsified.

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Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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.

Adapted from a Jet Tila recipe (Jet Tila / Food Network).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

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