Pad Thai Very Close To The Real Deal

I don’t know about you but when I make various ethnic cuisines, I strive for authentic flavors. It has nothing to do with being a food snob or trying to be cool or trendy.

It’s all about the food and it’s close resemblance to the real thing. Key word being a close resemblance! Several of you are probably in the same boat. You wake up thinking, “hmm, I could really go for some fried rice today”. Instead of forking down the cash at your favorite Chinese restaurant you decide to attempt making fried rice at home for dinner that night.

Chances are you fail miserably and still crave fried rice so you end up spending the money to wash down your disappointment. The same thing happens when attempting to make Mexican food, Japanese food, Korean food, etc but there is always room for improvement and satisfaction.

What you have to come to realize sometimes is that ethnic food can be enjoyed if it at least tastes close to the food of your favorite ethnic restaurant. That’s where this recipe comes in. It may not be completely authentic or taste like Pad Thai from a street vendor in Thailand but it’s pretty close and best of all it will satisfy your urge for Thai food without the need of attempting a recipe only to have to purchase the food from a local restaurant to satisfy your craving.

Ingredients

⅓ cup fish sauce

½ cup palm sugar (brown sugar is a great substitute)

½ cup tamarind juice concentrate

4 cloves garlic, minced

4 ounces rice noodles

6 tablespoons vegetable oil, divided

4 cloves garlic, minced

1 cup red onion, thinly sliced

1 ½ cups thinly sliced chicken, beef, pork, shrimp, or tofu

1 large egg

1 cup shredded carrots (or cut into matchsticks)

1 cup green onion, sliced (cut at an angle for greater visual effect)

1 cup bean sprouts

1 cup cilantro, chopped

1⁄2 cup toasted peanuts chopped