Pad Thai Sauce (Vegan)
4 tablespoon Tamarind Paste
6 tablespoon Dark soft brown sugar
2 tablespoon Rapeseed oil
1 teaspoon Garlic granule
1 teaspoon Soy sauce
1/2 teaspoon Salt
1 pinch Chilli flake
-Heat the rapeseed oil in the saucepan.
-Add the Tamarind paste, dark soft brown sugar, garlic granule, soy sauce, salt and chilli flake.
-Gently heat and stir until the sauce bubbling up and sugar dissolved. Keep stirring as the sauce is easily get burnt.
–Pour the sauce in a sterilised jar. Leave it to cool and refrigerated and used within 1 week.