Pad Thai Try
Continuing with the tries at Thai tonight, I made my first attempt at Pad Thai. I found fish sauce at Stop & Shop last week, and it's clearly the stuff that makes Pad Thai Pad Thai. But even with the secret ingredient, the dish turned out only OK (like, when it's pretty darn tasty, but you know it can be a whole lot better). I used the first in the Pad Thai Collection Recipes from the Carnegie Mellon Recipe Archive. The recipe called for (along with vinegar, fish sauce, sugar, garlic and chiles) a teaspoon of Paprika. You could taste the paprika in the finished dish, and it tasted out of place. Is Parika a regular Pad Thai ingredient? I've never really noticed it before.
Posted on Jan 26, 2002 @ 07:33 PM
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Comments:
jim:
Tamarind paste is what makes Pad Thai Pad Thai. Not that fish sauce isn't the all important salt in the dish. I believe that Paprika is an attempt to give the dish the color which should come from the Tamarind.
Posted on Apr 18, 2003 @ 09:08 PM
Dick:
Yes, yes yes! It is the tamarind! By a really bizarre coincidence I found (and of course, purchased) some tamarind paste at a local market just this past week and wasn't exactly sure what I was going to do with it. Then you post your comment and I not only know what to do with my recent find, but I cooked up some of the best Pad Thai that I've ever made. Thank you!
Posted on Apr 20, 2003 @ 08:30 PM
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