J and I made pad thai the other day. It’s pretty simple, but requires a few special ingredients that can’t be substituted for: fish sauce, tamarind paste, and rice noodles.
We followed a not-so-stellar Serious Eats recipe. It made too much sauce for the amount of noodles and veggies- we actually doubled or tripled the amount of noodles and still had too much sauce. Besides, the sauce wasn’t quite right. First of all, there was too much fish sauce, so it was too salty. The recipe called for honey in place of palm sugar in an attempt to make the recipe more accessible, which is a noble effort. Unfortunately, the honey added too much water, so there was a puddle of water at the bottom of the pan…
These changes should be easy to incorporate next time.
