Pad Thai Sauce

Servings: This is enough sauce for about 2 batches of my Pad Thai recipe. Unused sauce can be stored in the refrigerator for a few days.


Version 1
15 oz. Hunts tomato sauce
1 Tbs Tamarind Sauce (I use Neera's Asian Tamarind Sauce)
1/2 cup sugar
6 Tbs (=3/8 cup) fish sauce (I use Thai Kitchen Premium Fish Sauce)
2 Tbs Soy Sauce (the ratio of soy and fish sauce can be adjusted)

Heat up tomato sauce in a small sauce pan. Add sugar and stir. Continue heating till sugar is completely dissolved. Add tamarind, fish, and soy sauces, and stir. Heat till just boiling, and remove from heat. Let cool.