I was so excited to see this recipe! Katrina and I are huge Thai fans and tend to eat 1-2 meals of that cuisine weekly. I love that this recipe has a more authentic approach then many I have tried. However, I did change a few things up. I agree that the only way to make the sauce is using tamarind and not a store bought bottle, the flavor is soooo different!! So, I did most of the recipe as stated except the noodles. I have been learning many tricks from a neighbor of mine that was raised in thailand and although she has taught me how to make pad thai I tried this recipe. I made the meat (or tofu in my case) and sauce and set in a bowl, then reheated my wok. For my noodles I placed them in a microwavable dish, covered them with water and cooked them 5 minutes. When they came out they were cooked and i drained the remaining liquid off and then tossed them in the hot wok with a bit of oil and vinegar before adding the sauce back. I really like the extra flavor the vinegar trick adds.!
I don't know that I will do this specific recipe again not because it isn't good but, because I will be more likely to use the one in my head then pull this up.
FYI--totally worth finding palm sugar but if that is not possible, a little white or brown sugar does work in a pinch!
Chic Chefs…on a budget ~ Creatively banishing culinary mediocrity one recipe at a time!
No comments:
Post a Comment