TAMARIND PASTE SUBSTITUTE PAD THAI HOW TO

Tamarind Paste: Look for this at your local Asian grocery store.Pad Thai Sauce: A quick blend of fish sauce, light soy sauce, sweet dark soy sauce, tamarind paste, freshly squeezed lime juice, coconut sugar, and crushed red pepper chili flakes.We’ll be marinating this in light soy sauce, corn starch, and a bit of canola oil to keep things moist. Pork loin or tenderloin would work well too. Marinated Pork: I used a pork scotch fillet, which is also known as pork neck, pork shoulder, or collar butt steaks.(Full ingredient list and amounts can be found in the recipe card below.) Here are some quick notes on the ingredients. Ready to slurp on this deliciousness? Gather all the ingredients, grab your wok, and let’s make some tasty Pad Thai! 💃 Ingredients Ingredient Notes It’s spicy, and boasts highly addictive salty, sweet and sour flavors!.

You can make it vegetarian, vegan, and gluten-free if needed.Chicken, shrimp, beef, or tofu would all work well if pork is not your thing. It’s customizable with your choice of protein.Tamarind paste, which is more readily available in most countries than the tamarind fruit, adds the perfect tangy notes that is intrinsic to Pad Thai.All you need is 35 minutes, so this recipe is perfect for busy weeknights. Marinating and searing the thin slices of pork first before tossing it with the noodles, sauce, and veggies makes the meat more flavorful and delicious thanks to the maillard (browning) reaction.I’ve also opted to make this Pad Thai with pork instead of fresh shrimp. (You can of course, leave out both to make this mild if you prefer.) Also, I’ve omitted the dried shrimp that is traditionally used in Thailand simply because of preference. It also has plenty of heat from fresh red chilies and crushed red pepper flakes. It’s got all the lovely sweet and sour notes that the street food hawker infused into that wonderful Pad Thai. I did however, love the Pad Thai from a street food cart that I once had during a trip to Bangkok. I dislike the restaurant versions here in Hong Kong and anywhere outside of Thailand due to the copious amounts of sugar they add. When I get takeout from or dine at a Thai restaurant, I NEVER order Pad Thai. You won’t be sorry.Spicy, savory, sweet, sour, tender slices of pork and NOODLES! This Spicy Pork Pad Thai is speaking my love language. Next time you feel like picking up the phone to order in make this instead. Truth be told this recipe works even better if you cut it in half. Up the volume and the others go down.Īnd that’s going to disappoint. The ability to move things around in the wok. You need to maintain some sort of balance. Unless you have a jet engine for a burner. Don’t try to make more than two servings at a time Serve with lime wedges, chopped peanuts, cilantro and vinegar soaked chilies on the side. So you are going to need to figure this out for yourself.

But I do know all brands do not soften at the same rate. You will be bitterly disappointed if you don’t. Soak your noodles in hot water for 30-45 minutes. And mushy noodles makes terrible pad thai. Keep boiling water away from rice noodles any time you are stir frying them. Add tofu or scramble an egg. Leave out the chicken. It has this complex, slightly sour taste. But the sauce is what makes this dish what it is. My soy sauce collection on the other hand… The sauce is the thing I have three different types on the go right now.įish sauce doesn’t go in the fridge. If you like Thai or Vietnamese it’s worth getting good fish sauce. Probably worth hitting a decent Asian grocer though. Luckily, you can find fish sauce at a big grocery store. “This is about the worst thing I have ever put in my mouth” bad. If you eat at Thai or Vietnamese restaurants, you eat fish sauce. Don’t fear the fish sauceĪ word on fish sauce. There is no substitute. No dried shrimp, no salted radish, no palm sugar and no marinated tofu. This is pad thai for when you don’t feel like going the distance. My name is Romain and I have a problem.īut I keep coming back to this one. The recipe has drifted a fair bit over the years. Taught by a Thai woman who I would credit for this recipe.

TAMARIND PASTE SUBSTITUTE PAD THAI HOW TO

I learned how to cook this dish in the only cooking class I ever took.

The dark ages.īack then, you had to figure things out the hard way. I’ve been making this easy pad thai forever Expect it to change again in a couple years. I have been playing with this recipe since I originally published it. Like you were working a stall in Bangkok.

There’s no reason you can’t make it yourself. This is the classic noodle stir fry that everybody loves.

Tamarind paste substitute pad thai