Love this with modifications. First, I halve the tamarind pulp and halve the vinegar (and use rice vinegar). Second, I do not boil the sauce at this point. Third, I deep fry my tofu in small cubes after tossing it in salt and cornstarch. When it is time to cook the pad thai, I saute the garlic in oil, then add the scrambled eggs. Once cooked, I remove from pan to chop. Now I add the sauce to pan and thicken it. I do not add the extra salt or sugar. I then add the cooked tofu to get it saucy, then the cooked noodles. When it is nice and thick, with very little liquid left, I add my chopped peanuts and eggs and heat through. I add the chives at this time as well, if I have any. Sprouts to individual bowls. No paprika, no radish, and no lime wedges. Repeat as necessary.
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Love this with modifications. First, I halve the tamarind pulp and halve the vinegar (and use...