Pad Thai Its flavor – salty, sour, and hot – lures back clients differently. Tamarind include fish sauce saltiness, sugar sweetness, sourness, and chiles spiciness. Rice noodles give a softness that contrasts with all the textures of bean sprouts, tofu, legumes, and peanuts to the dish.
Tamarind for cooking comes in two forms: as a concentrate or paste – thick, black and tart – or at a diluted form with water that is brownish and liquidy. You can find concentrate that is thick at the Good Food Store. Fish sauce, produced from fish although very similar to soy sauce, is in the food and also available at the Good Food Store segments of many supermarkets that are regional. Two buddies of mine who lived for a number of years in Thailand swear to the sauce for Pad Thai by the accession of ketchup. Palm sugar is the traditional sweetener in Thai cooking, but normal sugar, honey, or agave nectar make excellent substitutes. I choose the agave because of its caramel-like overtones.