stove · pan sauce
★★★ KITCHENPrep 10 minCook 15 minCreekbridge Phad Thai Chaiya
Independent adaptation of a publicly published Supaksorn “ice” Jongsiri recipe. Not affiliated with, sponsored by, or endorsed by Supaksorn “ice” Jongsiri.
A quick pan finish for steak and poultry.
Ratio
Ingredients
- Dried Chile — 150 g dried chilies
- Shallot — 1,000 g shallots
- Shrimp Paste — 100 g shrimp paste
- Coconut Cream — 2,000 g coconut cream
- Salt — 30 g sea salt
- Palm Sugar — 1,000 g palm sugar
- Tamarind — 250 g tamarind paste
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Creekbridge Phad Thai Chaiya wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Supaksorn “Ice” Jongsiri. Thai / Southern. Cited awards include: Michelin 3* (Sorn, Bangkok).
Originally published as Phad Thai Chaiya Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
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 Supaksorn Jongsiri / Michelin Guide (published as “Phad Thai Chaiya Sauce”). Full citation lives in Provenance.