Add the garlic paste to the chicken stock. Add the red curry and the mushrooms. Add the Pad Thai noodles and cook for 3 minutes. Add the shrimp and the bok choy until the noodles are cooked.

The tamarind sauce can be refrigerated for up to 1 week. Notes: The tamarind concentrate, palm sugar, shrimp paste, chile powder, dried shrimp and preserved sweet radish (also sold as sweet-salty ...