Heat the pan and add palm sugar, fish sauce, tamarind juice, oyster sauce and a little bit of water. Used medium or low heat to let the sauce boiled and get thick. Keep stirring.Make sure you dont burn the sauce.
Now remove the sauce from the stove, put sauce 5 tbsp . Save the rest for next time use.
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.
Prepare a pot of boiling water with 1 tbsp salt then add broccoli florets for 1 minute. Remove and drain broccoli then place in a bowl of cold water. This stops the cooking process and makes the vegetables crisp and vibrant.
Heat peanut oil in a wok then add shrimp, garlic, ginger and onions, stir fry until shrimps turn pink. Using a slotted spoon remove shrimps then set aside.
Add broccoli and cashews then stir fry for 30 seconds in high heat, mix chicken stock, Chinese cooking wine and cornstarch in a separate container until free of lumps then pour into the wok. Bring to a rapid boil until sauce thickens.
Add the shrimps back together with sesame oil and sugar, mix well then season with salt and freshly ground pepper.