When I go out to eat Thai food, I almost always order some Pad Khee Mao but from time to time, I get a craving for Pad Thai. Sadly, I am usually disappointed with what I get. I end up with soggy noodles, a greasy plate, or sometimes the flavors are totally off. Now I am not saying that I know what authentic Thai food is. It’s just that I expect it to taste a certain way. After researching some food blogs and cook books, I found these proportions to be right for my taste.
1 cup Tamarind Paste
1 cup Palm Sugar
1/2 cup Fish Sauce
That’s it…but you have to make sure you use good quality ingredients.
I fill up a Ball jar with the mix so I can make Pad Thai in a flash.
1. Heat the ingredients together to make the sauce then refrigerate for future use.
2. Use high heat with a lot of oil to prevent the noodles from sticking.
3. Soak the noodles in warm water until they are pliable but still firm to keep them from getting soggy during cooking.
4. Stir fry the meat and vegetables together, add noodles, then finally the sauce.
5. Add chili flakes according to your spice preference.
6. I recommend this basic recipe with the exception of having the sauce pre-made per the above instructions.