Ingredients:

  • ¼ cup (60 ml) tamarind concentrate
  • ¼ cup (60 ml) fish sauce
  • ¼ cup (50 g) palm sugar, finely chopped
  • 2 tablespoons (30 ml) rice vinegar
  • 1 tablespoon (15 ml) water
  • 1-2 teaspoons (5-10 ml) chili garlic sauce

Instructions:

  1. In the saucepan, combine the tamarind concentrate, fish sauce, palm sugar (or brown sugar), rice vinegar, water, and chili garlic sauce.
  2. Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to prevent burning.
  3. Continue to simmer for about 10-15 minutes, or until the sugar is completely dissolved and the sauce has thickened slightly. Stir occasionally to prevent sticking and burning.
  4. Taste the pad thai sauce and adjust the seasoning to your liking. Add more chili garlic sauce for more spice, or a touch more rice vinegar for extra tang.
  5. Remove the saucepan from the heat and let the sauce cool completely. Transfer the cooled sauce to an airtight container and store in the refrigerator for up to 2 weeks.