" > wrote:
> Nick Cramer wrote:
> > " > wrote:
> >> AnnaBanana wrote:
> >>> Hi!
> >>>
> >>> I am thinking of making my own pad thai soon. I absolutely love
> >>> eating it at restaurants but I don't know if I could handle making it
> >>> myself. Does anyone have a good/easy recipe for it?
> >>>
> >>> thanks!
> >
> >> You should read Chez Pim's exhaustive post on Pad Thai:
> >>
> >> http://chezpim.typepad.com/blogs/200...ai_for_be.html
> >>
> >> Its not some much a recipe as a description of the process and the
> >> choices to be made. Its good reading though.
> >>
> >> Nick - I prefer tamarind juice to ketchup, feeling that its more
> >> authentic, if such a term really belongs in a discussion of Pad Thai.
> >
> > Iaian, please note that, while she uses tamarind in many recipes, Jun
> > uses paprika, not ketchup, in Pad Thai! ;-)

> OK, OK, her reputation is safe with me!
>
> Pad Thai is a personal favourite, and I have improved my recipe steadily
> as I find interesting features in others' recipes, or run into good ones
> dining out. I added deep-fried tofu to mine, for example, after eating a
> delicious Pad Thai at a traditional Thai restaurant down the road from
> the D'Ma Hotel.
>
> Its really a family of recipes, though, since even Thai's don't agree on
> what it should contain. My Thai wife went "Not Authentic, not authentic"
> when I suggested that tamarind belonged on it! Her family made it with
> soy sauce. I take the Fifth on how it was.........

Hi Iaian,

As with so many dishes, there are as many versions of Pad Thai as there are
cooks. And each cook will make it differently each time, depending on their
mood and who it's for.

Have a nice weekend.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061