Authentic home cooking from Thailand, with US measurements. 
Pad Thai Abroad (No Tamarind)
Living in the suburbs of Japan, it's hard to find tamarind paste. I searched online and found that chili sauce can be used as a substitute. This is a quick fix to satisfy cravings when living abroad—just use whatever you have on hand!
Pad Thai Abroad (No Tamarind)
Living in the suburbs of Japan, it's hard to find tamarind paste. I searched online and found that chili sauce can be used as a substitute. This is a quick fix to satisfy cravings when living abroad—just use whatever you have on hand!
Open in Cookpad AppSteps
- 1
Mix the sauce ingredients together and set aside. I saw online that Tod’d chili sauce can be used in many dishes, so I tried it in Pad Thai. The result is spicy enough that you don’t need to add extra chili powder. Use whatever other ingredients you have available as substitutes if needed.
- 2
Soak the noodles in water for about 5 minutes until they soften. Since it’s hard to find Chantaboon rice noodles here, I use regular rice stick noodles instead—they work just as well.
- 3
Prepare all the ingredients. Heat a pan, fry the tofu until golden, and stir-fry the dried shrimp until slightly cooked. Remove and set aside.
- 4
Stir-fry the sweet pickled radish in oil until fragrant, then add the noodles and stir-fry until they soften. Add the prepared sauce and mix well. Add the bean sprouts and garlic chives, then crack in the egg. Let the egg cook, then add the tofu and dried shrimp back in. Mix everything together and it’s ready to serve.
- 5
If you can’t find sweet pickled radish, you can use sweet pickled daikon instead. It’s a sweet pickled ginger with a similar taste, though it has a bit of ginger heat. It works as a substitute.
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