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.
if you haven’t already cut it out, you might try using no brown sugar instead of using less palm sugar…