Cuisine
Time
20 min mins
Servings
2 people people
1. First make the Pad Thai sauce. You can make a big batch and keep in the fridge in an airtight container for up to 2 weeks.
2. Fry the shallots in cooking oil over medium heat until golden brown, about 1-2 minutes.
3. Add palm sugar and tamarind paste to the shallots and mix well until the sugar is fully dissolved.
4. Add fish sauce and dark soy sauce and cook for 2 minutes until the sauce thickens and golden brown. Set aside.
