Anyone know one?

Just googled some

To be honest, i have been looking for pad thai sauce in shops but never found one. apart from the white packet of LOBO brand.

http://www.ucancookthai.com/language-english/thai-recipes/noodle/content-padthai.htm

http://thaifood.about.com/od/quickeasythairecipes/r/padthaisauce.htm

http://www.thaitable.com/thai/recipe/pad-thai

The sauce I make works well. I use tamarind paste (thinned with a little hot water from soaking the rice noodles), fish sauce, rice syrup or agave syrup, and fried red chili paste (don't need much). I don't measure except by taste. You will find the right amounts to balance salty, sour, sweet and spicy. Just put those four things into a small saucepan and warm it up enough to melt everything together, then set it aside for the flavors to blend while you get the noodles and other ingredients ready. Add sauce during the final minutes of cooking and stir it in well. It's fabulous! Don't forget to garnish with crushed dry-roasted peanuts, cilantro, mung bean sprouts and a slice of lime once the noodles are in the serving dish. And don't try to make more than two servings at a time in a wok, it just doesn't come out very good that way.

Edited March 12, 201214 yr by thaiphoon
Bold font removed for easier reading

Thai food blogger Leela (better known as the blogger "SheSimmers") has a multipart dissertation on making pad thai on her blog, covering everything from the best kind of pan to how to soak the noodles. The section on the sauce is at http://www.shesimmers.com/2011/11/pad-thai-recipe-part-four-pad-thai.html. Her recipes are, in my experience, 100% reliable and authentic.

Thai food blogger Leela (better known as the blogger "SheSimmers") has a multipart dissertation on making pad thai on her blog, covering everything from the best kind of pan to how to soak the noodles. The section on the sauce is at http://www.shesimmer...r-pad-thai.html. Her recipes are, in my experience, 100% reliable and authentic.

Leela Knows her stuff!

The sauce I make works well. I use tamarind paste (thinned with a little hot water from soaking the rice noodles), fish sauce, rice syrup or agave syrup, and fried red chili paste (don't need much). I don't measure except by taste. You will find the right amounts to balance salty, sour, sweet and spicy. Just put those four things into a small saucepan and warm it up enough to melt everything together, then set it aside for the flavors to blend while you get the noodles and other ingredients ready. Add sauce during the final minutes of cooking and stir it in well. It's fabulous! Don't forget to garnish with crushed dry-roasted peanuts, cilantro, mung bean sprouts and a slice of lime once the noodles are in the serving dish. And don't try to make more than two servings at a time in a wok, it just doesn't come out very good that way.

My wife is a great cook but like you she measres by taste and the same sace another day will taste a little different every time.