Seasoning sauce or hydrolyzed soy sauce (sot prungrot)

Essential Ingredients pad thai

A product made of hydrolyzed proteins mainly from soybeans, peanuts, corns, and artifi-cially adjusted the flavor. There are now five brands of seasoning sauce in Thailand, some of them exported. Seasoning sauce has increasingly found its way into hawkers' kitchens and the households. It is used as a companion to light soy sauce and sometimes oyster sauce to enhance flavors and colors of stir-fried dishes including noodles and rice, broths, and sauces.

Seasoning sauce or hydrolyzed soy sauce (sot prungrot)

  Seasoning sauce or hydrolyzed soy sauce (sot prungrot)

This is so because the Thai light soy sauce is very thin, salty but not mellow. However, in recent year there has been expressed concern about consumer safety due to certain chemical byproducts from the hydrolysis of seasoning sauce. If you prefer to avoid the seasoning sauce, in the recipes you may opt for the Chinese light soy sauce which is thicker than Thai light soy sauce, instead.