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Authentic Pad Thai

Reviewed: Mar. 22, 2014
I followed two recipes, partly this one partly another. Let that guide what you think of my review. I did not add any vinegar, because the tamarind imparts a very acidic flavor on its own. It has a "lactic"-y flavor like sun dried tomatoes. Other recipes will not include vinegar, and if you watch the video for this recipe, the guy actually doesn't mention vinegar. They show vinegar being used, but the guy only mentions the other 3 ingredients. Maybe if you are starting off with very fresh tamarind you would need it, but the tamarind paste I have was already quite sour in flavor. Many people making this will want an excess of sauce to drizzle over at the end. The sauce is thin compared to the sauce at restaurants. If you want something thicker, brown some onions and puree it into the sauce. The cellulose will give it some of the body that a cream woiuld, but without changing the flavor. Also, I used palm sugar, and most recipes that allow for a substitute will recommend brown sugar. (double these ingredients for the recipe on this page) 1 tbsp. tamarind paste, to taste (available at Asian/Indian food stores) 1/4 cup chicken stock (campbells) 3 Tbsp. fish sauce (i used Thai Kitchen) 1 Tbsp. soy sauce (i used kikkoman) 1/2 to 1 tsp. chili sauce, OR 1/3 to 3/4 tsp. cayenne pepper, to taste (i used red curry paste, Thai Kitchen brand) 1/8 tsp. ground white pepper 3-4 Tbsp. palm sugar OR brown sugar
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