Pad Thai Sauce - big batch.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Steep Tamarind paste in boiling water for one hour or over night. Strain through a fine-mesh sieve and discard solids. Set aside.

Step 2

Over medium heat fry shallot and garlic until fragrant

Step 3

Add sugar until it incorporates and starts to caramelize.

Step 4

Once sugar is caramelized, add dry spices. Mix.

Step 5

Add tamarind sauce and fish sauce. Simmer for 5 minutes.

Step 6

Use immediately or transfer to a glass jar and store in the fridge for up to a month.

Step 7

Stir-fry 2 tbs sauce with one serving cooked rice noodles for pad thai, or mix with peanut butter for a spring roll dipping sauce.