Pad Thai Tamarind Paste

Ingredients
160g Tamarind Paste
1.4 l. Water
Heat tamarind paste in hot water until soft. Drain off water and pass paste through a food mill. Discard pulp and seeds. Reserve excess paste.

Phad Thai Sauce

400g Thai Palm Sugar
400g Prepared Tamarind Paste
300g Fish Sauce
Combine everything together in cooking pot. Simmer about 30 minute until thick consistency, then remove from pot and strain.

Serve

8 no Shrimps Cleaned and deveined
40g Carrots Julienned
40g Red Onions Julienned
1 no Egg
2 oz Corn Oil
18 g Peanuts toasted, chopped
25 g Bean sprouts
10 g Scallions, sliced
2 oz Phad Thai sauce
2 oz Chicken Stock
2 g Chili flakes
180 g Rice noodle
2 g Cilantro picked
1 no Lime Wedge

Method
In a hot wok, add in corn oil and fry of shrimps till medium cooked. Keep on the side then heat wok and add in 1 oz of corn oil and fry off shallots till soft. Add in the julienned carrots and continue stir frying for another minute. Crack an egg inside and stir fry till egg is slightly cooked. Add noodle and add 2 ounce ladle of sauce and another 2 oz ladle of chicken stock, cook till the sauce thickens. Add in the shrimps and continue wok frying, then add bean sprouts and scallions. Cook for thirty seconds. Garnish with picked cilantro, chopped peanuts and chili flakes. Place a lime wedge to garnish, and serve hot.