1. Soak the tamarind in 8 cups of lukewarm water and squeeze the tamarind juice out of the pulp using strainer. 2. Discard the pulp. 3. Place a pot over medium heat and add tamarind juice and the rest of the ingredients. 4. Heat until it reaches a boil and them simmer for 20 more minutes. Ready to serve. Keeps approximately 1 month in refrigerator, and freezes well. ** Hint for milder sauce use 1 cup ketchup and 1/2 cup hot chili sauce**
1. Soak the dried rice noodles in warm water for 20 to 30 minutes. When the noodles have softened, drain and set aside. 2. Shell, devein and butterfly the shrimp. 3. Heat a non-stick wok over medium heat. Add 1 tbsp. of oil and quickly stir-fry the shrimp until they are fully cooked. Remove them from the wok. 4. Add another 1 tablespoon of oil and add 2 eggs. Quickly stir-fry the eggs until they are fully cooked. 5. Add noodles and another tablespoon of oil. Quickly stir-fry to blend everything together. Add pad thai sauce, fish sauce and sugar. Toss well with the ingredients in the wok. (Taste noodles, if they are still a bit too firm you can add a bit more water and let the boiling steam finish cooking them). 6. Add 2 tablespoons of ground toasted peanuts, bean sprouts (keep a few aside for garnish), green onions and shrimp. Toss well with the ingredients in the wok. 7. Serve. Garnish with ground peanuts, coriander sprigs, bean sprouts and slice of lime.