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Ever been confused by all the different sauces I use? Well, here's the video to clarify it all: what they are, brands, and how to substitute.
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Published: · Modified: by Pailin Chongchitnant · This post may contain affiliate links
Ever been confused by all the different sauces I use? Well, here's the video to clarify it all: what they are, brands, and how to substitute.
Eric Fender
I came across your YouTube video by accident. I am sure glad I did!!! YOU ROCK!!! I am going shopping tomorrow for sauces and spices. First dish on the list...Kao Mak Gai! Thank you Pai. I fell in love with Thailand back in the late 80's the food, culture and people.
kòp kun kráp
P.S.
Photo's to follow.
Adam The HTK Intern
Awesome!! 🙂
Ren
If you can't find Golden Mountain sauce where you live, you can try looking for Filipino "Silver Swan" soy sauce, which contains the same flavour enhancers (guanylate and inosinate) so I suppose it should be similar.
Zehra
hi, I'm just trying to get to the video , in which you share; which brands are best for the sauces.
Shawn
Love your instructions. Could you kindly Recomend vegetarian brand with name and picture substitute for oyste sauce and fish sauce used in universal stir fry sauce please.
Thank You.
H Lam
Hi, can you please provide a list of brand of saucesand picture of each featured in the video? Thanks
Kathy
Hello Pai. Can you share a "universal" sauce recipe that can be used in any stir fry recipe? I would like to mix something to have on hand to make quick stir fry with and/or without meat. I have purchased all of the sauces you recommended in this video except for the Oao Jiew. I love your Lockdown stir fry and Pad Woon Sen recipes in particular. Pad Thai is also a favorite. Thank you love your recipes and videos!
Cindy Kawa
Pai's Universal Stir-Fry Sauce https://www.youtube.com/watch?v=ONTP9KH3vw4
Adam Hunter
Thanks for sending that on! 🙂
Audrey
Hi,
I can't fine the 'see ew dum' sauce with orange cap.
What other brand can I use ? I'm in Montreal.
Audrey
Pailin Chongchitnant
Hi Audrey, you can use any "dark soy sauce" that you can find, but non-Thai ones tend to be saltier so if you're going to use more than a teaspoon just cut down on the regular soy.
Deborah Mendez
Hi, Excellent explanation!!