Pad Thai Sauce can top shrimp, chicken or pork with rice noodles and traditional Pad Thai vegetables.
This is Chef Pong’s recipe and you can watch him, even if you do not understand Thai, at his site https://www.youtube.com/watch?v=CkXXshRJWis. It may take a bit of searching to find the ingredients, but it’s well worth it, you will taste the difference. (Recommend this sauce as a replacement for the Americanized sauce in the intro recipe: https://trumpeterhill.com/2015/02/10/pad-thai-with-chicken-and-shrimp/.)
Pad Thai Sauce
10¾ oz. (300 grams) Tamarind
3¾ oz. (100 grams) Shallot
10½ oz. (300 grams) Coconut sugar
1 handful dried chilies
4 c. (1 Liter) Water
Fish Sauce, to taste
Make tamarind juice by mixing tamarind with warm water. Simmer the tamarind juice in a pan with onions and dried peppers until it is reduced a little more than half.
Strain out the tamarind, then return the juice to the pan and simmer it over low heat. Gradually add the coconut sugar and stir until smooth. Continue simmering for about 1 hour or until the sauce is quite thick. Season with salt or fish sauce.