Add ingredients to blender. Add all of the ingredients to the bowl of a food processor or blender. Blend until smooth. Pulse until all ingredients are well combined and the sauce is silky smooth. Serve or store. Serve immediately or store in the refrigerator or freezer until ready to use.. Pad Thai Recipe Instructions. First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste). Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer.

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Rinse 1/2 ounce (2 tablespoons) small dried shrimp and finely chop. Finely chop 1/4 cup preserved sweet radish. Cut 1 ounce garlic chives or scallions into 1-inch pieces (about 1/2 cup) and place in a second medium bowl; cut more for garnish if desired. Add 5 ounces (about 2 cups) mung bean sprouts and toss to combine.. Adjust the Spice Level. For spicier Pad Thai sauce, use red pepper flakes or sliced fresh chili peppers. For a milder sauce, reduce the amount of spice or leave it out altogether. Start with a little and adjust as to your preference.