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Thank you for explaining everything so clearly! I made this for my year-old daughter, who loves pad thai with tofu. It was delicious, and the whole family devoured it faster than I care to admit!!

Thank you. This is a fantastic recipe. I used tagliatelle instead of rice noodles and none of my well travelled friends noticed!

Lots of veg keeps this moist and coriander in the garnish took it to another level! This recipe is absolutely amazing!

I have made it twice already in the span of 8 days!! I made this last night for my family. Every bit of it disappeared even though I tripled the recipe.

I followed the recipe exactly using tofu. It took me much longer than 15 minutes, but hope to get faster next time… and there will definitely be a next time.

Thanks for the recipe. Beautiful and easy! Thanks again, Sylvia, for a wonderful recipe — and evening. I made it with ingredients at hand so substituted our black ramen-style noodles for the Pad Thai noodles and used Gulf Shrimp as the protein.

This continues. Thank you! A family favorite! Part of our monthly rotation. I triple the sauce, but only 1.

We are vegetarian, so we pre-bake cauliflower-ettes with turmeric, salt and pepper, then add it right after we add the noodles.

Never dissatisfied! Fab Pad Thai recipe — had to use a Teriyaki Sauce as had no soy sauce but that worked out great. Easy to make, easy to cook and agree even some toasted cashews will elevate this dish too.

Made this recipe several times with chicken and prawns. I add finely chopped carrots and peppers. I use toasted cashews instead of peanuts my son is allergic and freshly chopped coriander.

Rice or egg noodles work well. Thanks for sharing. Hi just finished making the Pad Thai, as per your note I just did 4 table spoons fish sauce and added extra salt making sauce for 4, I love that when I wanted 2 make for four everything changed at the push of a button, I dished up for my son who said sorry Mum I dont like this sort of stuff but I will eat it, well, 2 helpings later we have a convert, didnt have bean sprouts so shredded some red cabbage and folded in last minute.

Great recipe. Thanks from M New Zealand. Was really lovely — the point about the texture and variety of distinct tastes fish, soy, chilli flakes, lime, spring onion, rice vinegar, basil, sugar, egg, ginger, garlic, shallot, pepper, peanuts was bang on and helped me get this right.

Can I add a Tbsp peanut butter to the sauce? Will it change it too much? And are there any good substitutes for tamarind? Use the rice vinegar for the tamarind.

Peanut butter is not typically in authentic Pad Thai. Up to you. Amazing recipe. Currently my favorite vegan recipe.

I make sure to always have the ingredients on hand so I can make this whenever. Only issue is how addicting this is! I even quadrupled the recipe since I accidentally did 2 14oz bags of noodles.

This recipe is a keeper! Description An easy recipe for Pad Thai with simple accessible ingredients with the most amazing flavor!

Use in place of the vinegar. This is more traditional but I realize not everyone has access to tamarind. Comments Love this recipe!

First time making Pad Thai and a wonderful success….. Thanks Sylvia! Tamarind is a kind of tropical fruit that comes in pods and adds a signature tangy flavor to dishes like pad thai.

The best way to buy tamarind is as a prepared paste, available by the jar or bottle at Asian or Mexican markets.

You can also find high-quality fish sauce, soy sauce, and chile sauce at Asian markets or at most well-stocked grocery stores.

Place all ingredients in a cup or small bowl and stir to dissolve both the tamarind paste and sugar. Note: You will need lots of sugar to balance out the sourness of the tamarind.

When taste testing, keep in mind the following tips: In order to achieve the best results, your pad thai sauce should taste sweet first, followed by spicy-salty, and sour last.

Add more sugar if it tastes too sour to you, or add more chile sauce for more intense spiciness. Note that the sauce will taste almost too strong at this point, but once distributed throughout the noodles, the flavor will mellow.

Your pad thai sauce is now ready to be used, or store it in the refrigerator in a sealed container for up to 2 weeks.

Pad thai sauce is most commonly used to make you guessed it pad thai. The sauce can be made up to a few days ahead of time and stored in the fridge.

Recipe Tags:. Nutrition information is calculated using an ingredient database and should be considered an estimate.

Gather the ingredients. How to Use Pad thai sauce is most commonly used to make you guessed it pad thai. When making pad thai, cook or soak your rice noodles until slightly firm or al dente.

They will finish cooking in the pan. As the noodles cook, stir-fry your other ingredients. Chicken, shrimp, and tofu are the most common protein choices, however, pork and beef can also be used.

Comments

Moogukinos says:

Ja, logisch richtig

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