Easy Pad Thai Sauce so you can skip Thai takeouts. Recipe (with Video)

1. Heat up a pan on a medium to low heat, add tamarind sauce and cook until it start to bubbles.
2. Add Fish sauce, follow with Palm sugar. Stir until all the Palm sugar is melted.
3. Add Fired scallion and cook the sauce until it starts to thicken.
4. Stored the sauce in an air tight jar. Wait until the sauce is cool down before storing them in a fridge. It should last for 3 to 4 weeks!
5. I used about 2 tbsp of the sauce for 2 serving size.