I am a Thai person, born and raised, and I am appalled to see this recipe. Sorry I have to be so blunt and I don't mean to be rude, but as a Thai person, I cannot bare to see butter in a Thai recipe. Butter is a western ingredient that has a flavor profile that won't go with the fish sauce and several other Thai ingredients in a million years. I don't know if I would make a great cook, but I am a foodie who grew up watching my mom cooked good Thai food to feed the whole family for years. I might not know the exact measurements of the ingredients, but I do know that at the very least, the flavor of Pad Thai should come from a combination of tamarind, fish sauce and palm sugar. Understandably, it might be hard to find those ingredients at a regular grocery store (although those three things can be found in most Asian markets), and some adjustments might be needed, I am sad to say that white wine vinegar and regular white sugar certainly can not be substituted for those originals. Totally agree with somebody who said it "tasted like an unfinished take on Pad Thai." And oh, I can say with a certainty that the friend's mother who gave this recipe is not a Thai person either. Eventhough it didn't say quite as much, I think that info in the intro is kind of misleading. If you are not going to listen to the comments from the folks who know what Pad Thai should taste like, at least take it from a real Thai person like me.
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I am a Thai person, born and raised, and I am appalled to see this recipe. Sorry I have to be...