Comments on
Pad Thai
Jon @cook_23800007
I live in Thailand and that feast looks delicious. Did you make the som tam too?
alfredsanpedro @theweekenddinnerlog
Yes but I think the flavor profile is more Chinese than distinctively Thai, hence I will probably include the recipe in another dinner post.
alfredsanpedro @theweekenddinnerlog
No. I usually dilute it in a few tablespoons of warm water and strain it. If you will be using the Indian tamarind paste which is gel-like in consistency and doesn’t have pulp, you can add it directly.
Felix M. Finkelbine @UmmOkay
Thanks Alfred. I'm looking forward to making this. Cheers from Philadelphia!
alfredsanpedro @theweekenddinnerlog
Welcome. I have recently tried to change the proportion of the ingredients for the sauce since some of our friends prefer to adjust the sourness or saltiness to their likings. You can try 1:1 ratio of sugar, fish sauce and tamarind sauce (the tamarind being diluted in water). Skip the caramelization of the sugar and no additional water needed.Once done, you can serve the dish with condiments of fish sauce, lime wedges and sugar in addition to crushed peanuts. Happy cooking.
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