Pad Thai is one of those things that so many people get wrong. Well I say no more, well really my friend Supatthra says no more. And she has kindly taught me exactly the right way to make Pad Thai, and let me tell you I’ve never tasted anything better.
Replacements:
Palm sugar with light brown sugar
NO SUB for tamarind puree (you will need to find a puree or the fresh kind)
Pickled turnip and dried shrimp are optional but make a huge difference, the shrimp are often in the frozen section of asian supermarkets.
NOTES: Do this in two batches, its much easier to toss the noodles with less in a wok. secondly you want to find a balance between sour (tamarind), sweet (palm sugar) and salty (fish sauce) so adjust this at the end to your likely.
