I picked up all the ingredients, but the only form I could find of tamarind was tamarind concentrate. I'm wondering how much of this concentrate I should use in the recipe I linked to above. The directions say to use 1 teaspoon for six people (meaning 1/2 teaspoon for the pad thai recipe), but I'm not sure what flavor that's meant to attain and if pad thai requires more.
If it helps, the brand is Tamicon, and they call it Panipuri Paste (Tamarind Concentrate).
3 cloves garlic, minced
1/2 teaspoon ground dried chili pepper
1 shallot, minced
2 tablespoon sugar
2 tablespoon tamarind
1/2 package Thai rice noodles
2 tablespoon vegetable oil
1/2 banana flower (Optional)
1/3 cup tofu - extra firm (Optional)
1-1/2 cup Chinese chives - green (Optional)
2 tablespoons peanuts (Optional)
1-1/3 cup bean sprouts (Optional)
1 tablespoon preserved turnip (Optional)
(1) Soak noodles in lukewarm water for 5-10 minutes (noodles should be somewhat flexible and solid after soaking), then drain.
(2) Cut tofu into inch-long matchsticks and chives into inch-long pieces (set aside some for garnish). Mince garlic and shallots. Rinse bean sprouts and save half for serving.
(3) Heat a wok over high heat. Add oil. Fry peanuts until toasted. Remove peanuts and add tofu, garlic, and shallots. Fry until brown. Add noodles and stir to prevent sticking.
(4) Add sugar, tamarind, "fish sauce," chili pepper, and preserved turnip. Stir. If you see lots of juices in the wok, turn up the heat.
(5) Add chives and bean sprouts. Stir a few times. Noodles should be soft and tangled.
(6) Serve with peanuts, a lime wedge, and raw chives and bean sprouts. Continue to season with sugar, chili pepper, vinegar, or "fish sauce" if you wish.