Whats the secret to making restaurant quality Pad Thai?!
Answers: So far I have the Tamarind Juice, Fish Sauce, Ketchup (For that American flavor), and sugar, but there is just something missing. Mine isn't quite like the restaurants. What am I missing?
Real Pad Thai doesnt use ketchup! You want Thai flavor, NOT American! That's the problem right there!
great website with recipe & tips:
http://www.thaifoodandtravel.com/recipes...
Try this....SO GOOD!!!
1/2 lb. dried rice noodles, 1/8" wide
Warm water
1/2 lb. shrimp or chicken or pork
1/4 c. fish sauce
1/4 c. & 2 tbsp. sugar
2 cloves finely chopped garlic
1/4 c. & 2 tbsp. white vinegar
1 tsp. paprika
4 slivered green onions
1/2 c. oil
2 eggs
3/4 lb. bean sprouts
2 tbsp. ground roast chili
3/4 c. ground roasted peanuts (peanuts finely chopped)
Lime wedges
Soak noodles 30 minutes until pliable and drain (sometimes it takes longer). Mix sauce (sugar, vinegar, paprika and fish sauce). Set aside. Heat wok, stir fry meat, add noodles. Add garlic and sauce. Tuck eggs under noodles and add oil as needed. Add sprouts and garnish with green onions, peanuts and lime wedges.
You have me beat....sounds like you know what you are doing, but I am sure someone knows more about Pad Thai than I do.......