>> title: Pad Thai Sauce
>> category: Sauces & Gravies
>> tags: tamarind, thai, sauce, noodles, make-ahead
>> counters: Thai Kitchen
>> aka: nam pad thai, pad thai tamarind sauce, tamarind palm sugar sauce, phat thai sauce, sauce for pad thai
>> servings: 8
>> time: 45 min

>> step: soak 20 min, press through a sieve
Soak @seedless tamarind pulp{3%oz}(85 g; half a block) in @hot water{1%cup}(240 mL) for ~soak{20%min}, mashing it with your fingers, then press it through a #sieve{} and throw away the fibres.

>> step: melt to a dark caramel
Melt @palm sugar{6%oz}(170 g; shaved off the disc) with @water{2%Tbs} in a #saucepan{} over low heat until it darkens to the colour of maple syrup.

>> step: simmer 5 min
Simmer @&(~1)palm sugar caramel{} with @&(~2)tamarind water{}, @fish sauce{1/2%cup}(120 mL) and @kosher salt{1/2%tsp} for ~simmer{5%min}, until it coats a spoon thinly.

>> step: stir in off the heat, cool 20 min
Stir @rice vinegar{1%Tbs} into @&(~1)sauce{} off the heat and ~cool{20%min}.