• Pad Thai — Seasoning Sauce on a coloured background
  • Pad Thai — Seasoning Sauce with a prepared dish
  • Pad Thai — Seasoning Sauce with ingredients and spices
  • Pad Thai: Flasche mit frischen Zutaten
  • Pad Thai: geöffnetes Flasche mit Paste und Zutaten
  • Pad Thai: Flasche mit Löffel
  • Pad Thai – Tamarinde, Fischsauce, Getrocknete Garnelen (thaani-infografik-pad-thai-zutaten-v3)
  • Pad Thai – Für Reisnudeln, Mit Tofu, Mit Garnelen (thaani-infografik-pad-thai-anwendung-v3)
  • Pad Thai – Schärfegrad 1 von 5 (thaani-infografik-pad-thai-schaerfe-v3)
  • Pad Thai – THAANI Produktbild 1
  • Pad Thai – THAANI Produktbild 2
1 11

Sauces & Dressings

Pad Thai — Seasoning Sauce

Pad Thai — Seasoning Sauce

Pad Thai sauce

Spicy Thai sauce for the classic Pad Thai noodle dish. Also ideal with fried tofu or shrimp. Flavor: sweet, slightly sour, somewhat salty. Heat level 1 out of 5.

CHF 10.90
CHF 10.90
CHF 4.36/100ml
Sale Coming soon

6 Portionen CHF 1.82 / serving

incl. VAT plus shipping.
  • Handmade in small batches
  • No additives or preservatives
  • Thai recipes for your kitchen

Choose your flavor

Choose quantity: 1 bottle

Other quantity
In production. Expected to be available from mid to late November.
Sign up for the newsletter

Get news about the THAANI launch and our products. This signs you up for our newsletter.

Signing up subscribes you to our newsletter. You can unsubscribe at any time. Privacy
  • Handmade
  • Thai recipes
  • Small Batches
  • No preservatives
  • No additives
  • Ingredients disclosed
  • Laboratory-tested formula

    Die Analyse dieser Produktprobe findest du im verlinkten Laborbericht.

    Laborbericht öffnenSo prüfen wir

Discover your benefits in the THAANI Food Club

Description

Spicy Thai sauce for the classic Pad Thai noodle dish. Also ideal with fried tofu or shrimp. Flavor: sweet, slightly sour, somewhat salty. Heat level 1 out of 5.

Ingredients

Cane/coconut sugar blend, water, fish sauce, red onion, tamarind concentrate, cane sugar, chili, coriander root, dried shrimp (crustaceans), pink Himalayan salt

Application

Soak Soften rice noodles in warm water.

Stir-fry Toss noodles with the sauce and egg in the hot pan.

Top Add peanuts, spring onions, and lime.

Storage & Shelf Life

After opening, store at +2 to +6 °C and consume within 2 weeks.

Allergens
  • Fish
  • Crustaceans

Nutritional values per 100 g
Durchschnittliche Nährwerte pro 100 g
Energie 656 kJ / 154 kcal
Fett 0 g
davon gesättigte Fettsäuren 0 g
Kohlenhydrate 36 g
davon Zucker 33 g
Eiweiss 2.5 g
Salz 4.1 g
View full details

Profile

At a glance

  • Produktlinie

    Sauces & Dressings

  • Auf dem Etikett

    Pad Thai sauce

  • Schärfegrad

  • Allergene

    • Fish
    • Crustaceans

  • Lagerung

    After opening, store at +2 to +6 °C and consume within 2 weeks.

  • Bottled in

    250 ml bottle

  • Quality

    Laboratory tested

Flavor profile

That's how the glass tastes.

Schärfe

Mild

Mild: Pad Thai thrives on balance, not heat.

  • Sweetie
  • Acid
  • Umami

Aromen

  • Tamarind
  • palm sugar
  • fish sauce
  • fried onions
thaani-gericht-pad-thai.png

The signature dish

Pad Thai with shrimp

Pad Thai

The country's most famous dish does not live by its heat, but by its balance: tamarind provides acidity, palm sugar rounds it out, fish sauce adds salt. Rice noodles, egg, bean sprouts. That is all it takes; the sauce does the rest.

Matches with

  • Rice vermicelli
  • Shrimp or tofu
  • Peanuts & Lime

All of Thailand

The national dish

The story behind it

Where Pad Thai comes from

Pad Thai is a rare example of a national dish that was intentionally introduced. In the 1930s and 40s, the government promoted rice noodles—partly to conserve rice and to forge a common national cuisine.

What began as a campaign became the best-known Thai dish in the world. It’s all about the balance: tamarind sour, palm sugar sweet, fish sauce salty.

Typical for
All of Thailand
Known since
20th century
Balance of
Sour, sweet, salty

In the jar

Selected ingredients

What defines the taste of this recipe.

TamarindA fruity, tart note.

Tamarind complements the sweet and savory ingredients of the recipe.

Fish sauceFor a salty, savory note.

Fish sauce contains fish. Please refer to the full allergen labeling.

Red onionAromatic depth from red onions.

Red onions form part of the aromatic base of this recipe.

Dried shrimpRobust shrimp flavor.

Dried shrimp are crustaceans. Please note the complete allergen labeling.

Selected ingredients. See the complete ingredient and allergen list above and on the label.

Honestly declared

Here's what's inside

In the order prescribed by the declaration: the largest amount first.

10 Ingredients. Nothing else.

  • Cane/coconut sugar blend
  • water
  • fish sauce
  • red onion
  • tamarind concentrate
  • cane sugar
  • chili
  • coriander root
  • dried shrimpcrustaceans
  • pink Himalayan salt

AllergensFishCrustaceans

The step width indicates the order, not the exact quantity. Percentages are shown where we specify them. Symbolic ingredient photos, not images of the specific batch.

How to use

Application

Pre-seasoned in a jar, the rest takes just three steps.

Soaking
Soak rice noodles in warm water until soft.
Stir-frying
Toss the noodles with the sauce and the egg in the hot pan.
Great
Add peanuts, spring onions, and lime.
Storage
After opening, store at +2 to +6 °C and consume within 2 weeks

Origin

This is how THAANI is made

Three steps from the original recipe to your glass.

  1. Original recipe

    We cook using recipes from Thailand. Not adapted, but authentic.

  2. Handmade production

    Small batches, hand-stirred. No additives, no fillers, no preservatives.

  3. Gläser laufen unter der Abfüllanlage durch, dahinter die THAANI-Wand

    Shipping from Switzerland

    Picked and shipped by Wohnwerk Basel.

Quality you can read up on.

Lab tested

Quality you can read up on.

We make the ingredients in our formulas transparent and provide available laboratory reports directly with the respective product.

A report documents the tested sample. You can find the full declaration on the label.

  • Ingredients and allergens clearly disclosed
  • Laboratory reports to the respective product sample
View lab report

Production

A look inside our kitchen.

This is how THAANI is made: Discover the ingredients, the manual labor, and the people behind our products.

Sharpness in comparison

Where this glass is located

Spicy is relative. Here you can see the entire assortment on a scale, and where your jar fits into it.

  1. No heat

    ohne Chili

  2. Very mild

  3. Mild

  4. Noticeable

  5. Hot

  6. Very hot

The scale is our own: it compares the varieties with each other, not against Scoville values.

Frequently Asked Questions

The most frequently asked questions about our products, answered briefly.

How do I use the paste?

Toast one to two tablespoons in a little oil or coconut milk, add liquid, then protein and vegetables. The dish will be ready in about 15 minutes. You can find the steps further up on this page.

How spicy is that?

Every variety features its heat level from 0 to 5 on the label, and at the top of this page next to the product name. With coconut milk, you can make any dish milder at any time.

Are there any preservatives in it?

No. We cook according to original recipes without preservatives. Everything that is included is listed in full in the list of ingredients on this page.

How should I store the glass?

The best-before date is on the label. Once opened, the jar should be kept in the refrigerator. You can find the exact storage instructions for each product in the Storage section.

Where do the recipes come from?

Our products are created according to original Thai recipes, cooked by hand in small batches.

Not conforming. But authentic.