THAI PAD SAUCE: I need a good recipe for this sauce?

Please don't make me go to Thailand!THAI PAD SAUCE: I need a good recipe for this sauce?
Ingredients for Sauce

1 cup of tamarind juice (or 3/4 cup of white vinegar)

1 cup of fish sauce

2-3 tablespoons of coconut palm sugar (or 1 1/2 tablespoons of granulated white sugar and 1 陆 cups of corn syrup)



*See http://www.thaifoodtonight.com/thaifoodt鈥?/a> for remainder of recipe (IE: cooking noodles)THAI PAD SAUCE: I need a good recipe for this sauce?
Shrimp Pad Thai

Tofu is a common addition to pad Thai. Cut 1/4 lb. tofu into small cubes and cook them along with the shrimp. Or, for a vegetarian version of this recipe, omit the shrimp and Asian fish sauce and add up to 1/2 lb. tofu. Add the tofu to the wok as directed for the shrimp.









10 oz. medium rice noodles

2 cups bean sprouts

1/3 cup ketchup

1 scant Tbs. black bean sauce

1 tsp. Sriracha chili sauce

3 Tbs. Asian fish sauce

1 Tbs. peanut or canola oil

3 green onions, white parts minced and green

tops thinly sliced

1 Tbs. minced fresh ginger

1/3 lb. shrimp, peeled, deveined and halved

lengthwise

1 egg, lightly beaten

2 Tbs. chopped dry-roasted peanuts

1 lime, cut into wedges







Cook the noodles and sprouts

Bring a large saucepan of water to a boil over high heat. Add the noodles, turn off the heat and let stand, stirring occasionally, until soft, about 10 minutes. When the noodles are nearly soft, stir in the bean sprouts. Drain the noodles and sprouts.



Stir-fry the shrimp and tofu

Meanwhile, in a small bowl, combine the ketchup, black bean sauce, Sriracha sauce and fish sauce.



In a wok or deep fry pan over medium heat, warm the oil. Add the minced green onions and ginger and stir-fry until fragrant, about 30 seconds. Add the shrimp and stir-fry until opaque throughout, 1 to 2 minutes.



Make the sauce

Add the ketchup mixture to the wok and bring to a boil. Pour the egg into the middle of the sauce and stir just until scrambled. Immediately add the noodles and sprouts, toss to coat evenly with the sauce and cook until heated through, about 2 minutes. Taste and adjust the seasonings with ketchup or Sriracha.



Transfer to a serving platter, arranging the shrimp on top of the noodles. Garnish with the sliced green onions and the peanuts and serve immediately. Pass the lime wedges at the table to squeeze over the noodles. Serves 4.THAI PAD SAUCE: I need a good recipe for this sauce?
Pad Thai Ingredients

1/2 lb. dried thin gkuay dtiow or rice noodles (also known as ban pho to the Vietnamese)

3 Tbs. fish sauce, to taste

3 or more Tbs. tamarind juice the thickness of fruit concentrate, to taste

2 Tbs. palm or coconut sugar, to taste

4 Tbs. peanut oil

1/3 lb. fresh shrimp, shelled, deveined and butterflied

3/4 cup firm pressed tofu, cut into thin strips about an inch long, half an inch wide and a quarter inch thick

4-5 cloves garlic, finely chopped

3 shallots, thinly sliced (or substitute with half a medium onion)

1/4 cup small dried shrimp

1/4 cup chopped sweetened salted radish

2-3 tsp. ground dried red chillies, to desired hotness

3 eggs

3 cups fresh bean sprouts

1 cup garlic chives, cut into 1 1/2-inch-long segments (optional)

Pad Thai Garnish

2/3 cup chopped unsalted roasted peanuts

1 lime, cut into small wedges

A few short cilantro sprigs

4 green onions - trim off root tip and half of green leaves and place in a glass with white end in cold water to crisp (optional)

Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch. While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet. Prepare the remaining ingredients as instructed.



When the noodles have softened, drain and set aside. Heat a wok over high heat until it is smoking hot. (Note: If your wok is small, do the stir-frying in two batches. The recipe may also be halved to serve two.) Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.



Swirl in the remaining oil, save for 1 teaspoon, to coat the wok surface and wait 20 to 30 seconds for it to heat. Add the tofu, frying 1 to 2 minutes, or until the pieces turn golden. Add garlic and stir-fry with the tofu for 15 to 20 seconds. Follow with the sliced shallots and cook another 15 seconds. Then add the dried shrimp, sweetened salted radish and ground dried chillies. Stir and heat through a few seconds.



Add the noodles and toss well with the ingredients in the wok. Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok. Add the teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.



Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles. If the noodles are still too firm to your liking, sprinkle 1 to 2 tablespoons of water over them to help cook. Taste and adjust flavors as needed to your liking by adding more fish sauce or tamarind juice; if the noodles are not sweet enough, sprinkle in a small amount of granulated sugar.



When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using). Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.



Serves 4 as a one-dish lunch. Squeeze lime juice over each portion before eating.
where i am they call it pad thai sauce- i hope thats the same thing.



Sukhothai Pad Thai



INGREDIENTS

1/2 cup white sugar

1/2 cup distilled white vinegar

1/4 cup soy sauce

2 tablespoons tamarind pulp

1 (12 ounce) package dried rice noodles

1/2 cup vegetable oil

1 1/2 teaspoons minced garlic

4 eggs

1 (12 ounce) package firm tofu, cut into 1/2 inch strips

1 1/2 tablespoons white sugar

1 1/2 teaspoons salt

1 1/2 cups ground peanuts

1 1/2 teaspoons ground, dried oriental radish

1/2 cup chopped fresh chives

1 tablespoon paprika

2 cups fresh bean sprouts

1 lime, cut into wedges



DIRECTIONS

To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.

To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.

Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add chives and paprika.

Serve with lime and bean sprouts on the side.

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