Prepare Pad Thai sauce: For 2 servings
2 Big tbsp. of palm sugar
3 tbsp. concentrated tamarind juice
3 tbsp. fish sauce
2 tbsp. oyster sauce
Prepare:
10 big shrimps (cooked)
1/2 cup baby corn (cut whichever way you like)
1/2 cup sliced onion
1/2 cup scallions (cut 1 inch)
1/2 cup mushrooms ( cut half)
1-2 red sweet peppers (sliced)
Fried cashew nuts as much as you like
5 fried dry peppers
1/2 cup sliced string bean
1 minced coriander root
1 tbsp minced garlic
1 big tbsp oyster sauce
1 tsp fish sauce
1 tbsp light soy sauce
Cooking instructions:
1. Heat the pan and add palm sugar, fish sauce, tamarind juice, oyster sauce and a little bit of water. Now used medium or low heat to let the sauce boiled and get thick. Keep stirring. Make sure you don’t burn the sauce.
Now remover the sauce from the stove, we only need 5 tbsp of it. Save the rest for next time use. 
2. Heat the pan and pour in 1 tbsp of vegetable oil, then add garlic and minced coriander root. When the garlic smells aromatic, add the vegetable that take more time to be cooked first- baby corn, mushroom. Add 5 tbsp of Pad Thai sauce. Then add the rest of the ingredients. Cook for 1-2 minutes.
3. Add onion, sweet pepper, string bean, cooked shrimps and scallion. Add fish sauce, oyster sauce, soy sauce. Quickly stir for 10-15 seconds. Turn off the stove.
Don’t forget the cashew nuts!!!! Add them now and mix well!
4. Serve with fragrant Jasmine rice from Thailand!
