Low FODMAP Ayara Pad Thai Sauce - Asian Stir Fry Sauce, No Onion, No Garlic, No Additives/Preservatives/Fillers, Gluten & Dairy Free, 8oz
A recipe 25 years old. If it ain't broke, don't fix it.
Sweet tamarind, sharp vinegar, savory fish sauce, and cane sugar. This flavorful sauce is our family’s secret to making a delicious Thai staple! It can also be used to kick-up a simple vegetable stir-fry.
Developed by Andy’s brother Uncle Lek over 25 years ago, this sauce is one of the many classics that Uncle Lek has written in a spiral notebook of family recipes. This sauce is so good, we’ve never strayed from the recipe once!
USE : Stir-fry
Ingredients: Tamarind, Vinegar, Fish Sauce, Sugar
Note from Vanda Asapahu, Founder & Food Lover:
FRESH FROM OUR KITCHEN, TO YOURS.
It was with this love and passion for food that we opened our family restaurant, Ayara Thai Cuisine, in August 2004. As our restaurant grew, visitors came to love not only the food we prepared, but also the sauces served with them, whether they were used as dressings, dips or marinades. Loyal customers purchased to-go containers of our sauces for their get-togethers. They always returned with amazing stories of how they creatively used our sauces to impress their friends and share in the joy of cooking. These heartfelt and humbling experiences compelled me to bottle our sauces for everyone who share in my family’s passion for food and bringing people together.
Adhering to our dedication to sustainable dining, this Pad Thai Sauce is preservative-free and made with the freshest local ingredients. We hope to make our home kitchen and true Thai flavors available in yours!
Low FODMAP Pad Thai Recipe (adapted from Kate Scarlata, RD):
- Makes 2-3 servings
- 4 ounces of Pad Thai rice noodles
- 1 teaspoon toasted sesame oil
- 8 ounces skinless boneless chicken breast, cut in bite size pieces
- 2 tablespoons garlic infused oil
- 1 tablespoon ginger, minced
- 3 large carrots, julienned
- 1 medium zucchini, julienned
- 1 cup mung bean sprouts
- 1 lime, cut in 1/4s
- Fresh cilantro or basil, chopped (2 tablespoons or so)
- 1/4 cup salted peanuts, chopped
- Cook noodles per package directions, rinse and drain well.
- Add 1 teaspoon toasted sesame oil and chicken to large non-stick skillet and cook over medium heat. When chicken is almost cooked through, add garlic oil, ginger, carrots and zucchini until veggies are al dente.
- Add cooked and drained noodles to chicken and vegetables. Turn off heat. Drizzle Ayara Pad Thai Sauce over and gently mix.
- Transfer mixture to a platter. Garnish with bean sprouts, fresh cilantro or basil and nuts.
- Squeeze 2 of the lime quarters over dish and reserve 2 for garnish on platter.