Pad Thai Sauce

• Ingredients: sugar, water, shallot, peanut, tamarind paste, garlic, fish sauce (anchovy fish, salt, sugar), salt, thickener, colour (150c), chilli.
• No preservatives.
• Product of Thailand

Directions for use:

1. Rinse the radish serveral times under cold water, gently squeezing off the water. Chop it and add a little bit sugar to sweeten, mix well.
2. Soak the rice stick noodle in warm awater for about 15 minutes, leave in water until you are ready to use.
3. Heat 1 tablespoon of oil in pan at medium-high heat. Add egg and cook it quickly, scrambling in to small pieces. Remove, set aside.
4. Add 2 tablespoon of oil in the same pan. Add shrimps and cook until done. Transfer to a bowl, set aside.
5. Add 1 tablespoon of oil to the pan. Add shallot, radish, and tofu fry until aromatic. Increase the heat and add a handful of soaked noodles followed with water. Stir fry for about 5-6 minutes. The noodles will star to get soft, add 1/4 cup of Pad thai Sauce and mix well.
6. Add dried shrimp, cooked egg, beansprout, chive, stir well for another 1-2 minutes until everything blends together.
7. Turn off heat, transfer to serving plate with sliced fresh lime, roasted peanuts, and more beansprout on the side.