Pad Thai from shesimmers.com

I just made Pad Thai for the first time. The results were excellent, thanks to Leela’s thorough instructions over at shesimmers.com. I read all 5 pages a couple times. Then I corralled the missing ingredients from my local Asian market and assembled as instructed.

Notes to myself:

  • The 2-burner carbon steel griddle is just right.
  • Use ~25% less palm sugar.
  • Use the food mill to make paste from the seedless Tamarind.
  • Doubling is convenient (1/4 package of Tamarind, 1/2 of sauce, 9 oz. tofu), but fry it in two batches.

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