"Taken from a local chef in Toronto. You can get preserved tamarinds at a Chinese supermarket for a buck." — FULLYRECLINED
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1 (8 ounce) package
pad thai rice noodles
chili paste (sambal oelek)
firm tofu, drained and cubed
coarsely ground peanuts
green onions, thinly sliced
I made this recipe with shrimp instead of tofu, it was very good. I love the freshness the lime juice gives. Thanks!
I really wanted to like this because of all the great reviews, but this tasted nothing like the pad thai at ANY of the many places of dined. The tamarind was WAY too strong and the ketchup was just wrong in flavor and texture. I had one bite, and the rest was tossed. Sorry :(
This is an excellent recipe- very easy to adapt. I sometimes use different types of meat, and it is very good.
Well, this recipe defiantly didn’t taste like ANY Pad Thai that I have ever eaten. That being said, it was still pretty good. I strongly recommend trading the vegetable oil for wok oil though. I also used shrimp instead of tofu. The recipe was worth trying (although, when I was trying to find that tamarind paste I almost gave up on the whole thing!) but I’m not sure if it was worth making again.
Super fast & easy.
The Tamarind made this dish very tangy...too tangy for our taste. Not sure what could be added to offset that, but I would make it again if there was less tartness.
This was a good recipe in and of itself, though it should be noted that the sauce didn't end up tasting much like the pad thai I have had. Still, very very tasty. We followed this recipe to a T.
* Percent Daily Values are based on a 2,000 calorie diet.
Toronto Pad Thai
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 450
** Calories from Fat: 199
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