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The sauce was a bit bland when I first mixed it and tasted it, so I added a bit of grated fresh garlic and ginger to amp it up. I wanted to fall in love with this recipe, but it didn't wow us. I roughly followed this recipe, replacing tamarind water for Marmite water, peanuts for cashews and pine nuts, and sweet chilli sauce for Thai Tom-Yum paste because that's all I had in my cupboards and I really needed Pad Thai. Then we put some Hoisin and siracha on top. I usually throw some cooked shrimp or chicken on top. It may be helpful to include links or examples of exact ingredients that are called for. I think the use of the juice concentrate, along with some more complex spices, would have made a huge difference.

I wasn't able to find tamarind juice concentrate at Central Market (I live in Texas - it is an amazing grocery store that should have Whole Foods shaking in their boots).

I made the same mistake of using tamarind paste, mixed with water, which is extremely viscous and dark in color. This was definitely an easy, quick, baseline way to make Pad Thai, but for me, the flavors weren't all completely there (which may have been my fault). I followed the recipe to a T, I just think this is a bad recipe. I asked my husband to try it and he wasn't a fan either. I made it, took a bite, and knew it would be going directly in the bin. I was excited to try this recipe out, but these flavors are wrong. So I'll start out by saying I cook a lot of Thai food. Overall, I was really impressed with how quickly this dish came together and it tasted pretty great! I will say though, the paste was completely overpowering both in color and flavor, so I would use about half as much next time. I used the tamarind paste, and I didn't get the gross gray effect other people noticed. However when you do the pad Thai comes out very dark and VERY tamarind-y tasting. I couldn’t find tamarind concentrate at the store so I used the substitute of “paste” in the ingredients list. Not a horrible recipe, I'd eat it again but definitely don't expect a classic pad thai flavor. The tamarind was right but the rest of it was all different. This was not at all what I expected, I'm maybe a little too familiar with restaurant style pad thai and this had a completely different flavor. Good without bean sprouts if yours go bad before you can use them or you don't have them.Īmazing recipe-super easy to follow and super delicious! Highly recommend! Trust me - I've made this mistake twice thinking the first time was a fluke or bad fish sauce! Once I found Thai tamarind concentrate, this makes such an easy, delicious dish. It is TOTALLY different from Thai tamarind concentrate and will make "pad thai" that is dark brown, bitter, and so sour. VERY IMPORTANT: do NOT use Indian tamarind concentrate (like Tamicon). Guess I'll try again tomorrow and have them in hot water for a much much shorter time. Check out hotthaikitchen.ħ minutes in hot water turned my noodles to glue. Fresh lime juice adds a nice brightness, so don’t forget to garnish this noodle dish with a lime wedge and, if you like, some cilantro, crispy shallots, crushed red pepper flakes, or extra chili garlic sauce.Ĭlose but no cigar to the traditional recipe. Simply toss them in when you add the noodles so they can warm through without overcooking. The Thai dish is also a great vehicle for leftover proteins like poached chicken breasts or pan-fried firm tofu. Since this is a noodle stir-fry, you want to have everything prepped-including the chopped green onions and peanuts, soaked rice sticks, and the pad Thai sauce-before you start cooking the scrambled eggs. For the tamarind paste or concentrate, be sure it’s a Southeast Asian variety, as the ones from India have a different concentration. You can find both at most Asian markets and increasingly at larger grocery stores. While palm sugar can be swapped for brown sugar, fish sauce and tamarind are non-negotiable. There are many riffs on Thailand’s most iconic dish, including ones with sauce ingredients like peanut butter, soy sauce, and even ketchup cut with rice vinegar-but authentic pad Thai gets its balance of flavors from fruity-tangy tamarind, umami-rich fish sauce, and palm sugar. Unless there’s a Thai restaurant next door, you can likely make this easy pad Thai recipe faster than it would take to place an order, tie your shoes, and pick up some takeout.