An authentic Pad Thai has an incomparable taste. The perfect combination of Tamarind and palm sugar creates a magical sweet-and-sour sauce to coat your flat rice noodles. Trust me, once you get a taste, you wouldn’t want anything else!
1. Heat up a pan on a medium to low heat, add tamarind sauce and cook until it starts to bubble.
2. Add Fish sauce, followed by Palm sugar. Stir until all the Palm sugar is melted.
3. Add Fried scallion and cook the sauce until it starts to thicken.
4. Store the sauce in an airtight jar. Wait until the sauce is cool down before storing it in a fridge. It should last for 3 to 4 weeks!
