Ingredients for sauce (for 3 or 4 servings):
2 cups water
1/2 package of tamarind
2 tbsp tomato paste (optional)
1/2 cup palm sugar (brown sugar can be substituted)
Method for sauce:
Add half package of tamarind to 2 cups of warm water.
Mix by hand until water is brown and murky.
Pour the tamarind mixture into a pot through a sieve. Bring to a boil.
Add sugar and tomato paste and stir until sugar dissolves. Remove from heat and set aside.
Ingredients (for each serving):
1 hand-full of Thai rice noodles (Erawan brand)
2 ounces of Pad Thai sauce (see above)
1 tbsp Thai soy sauce
1 tbsp ground chili
1 tbsp preserved radish
4 prawns (washed, peeled)
4 pieces of tofu
1/2 cup of bean sprouts
1 tbsp chopped unsalted peanuts
1 tbsp chopped garlic
1 stem of green onion (cut into 1 inch pieces)
2 tbsp vegetable oil
2 tbsp chopped cilantro
1 wedge of lime or lemon
Soak the noodles in cold water for at least 30 minutes, drain.
Heat the oil in a wok or pan, add chopped garlic, preserved radish and stir-fry lightly for one minute.
Add shrimp and stir-fry for one minute. Add noodles, Pad Thai sauce, and stir-fry until the noodles are soft.
Add tofu and stir. Then push mixture to one side of pan and add a little oil to pan, break in the egg. When the egg is cooked add ground chili, chopped peanut and soy sauce.
Add bean sprouts, green onions and fry until the sprouts are cooked.
Place on a serving plate and top with one wedge of lime and chopped cilantro.
Source: Suwadee Monthatawil