Pad Thai sauce is too sour – I used wet tamarind pulp and dissolved it in hot water.Here are some of tips that I have learned over time making this dish. Make the Pad Thai sauce ahead of time and adjust the taste accordingly.I find that I have more control over the noodles if I split the portion in half. Cook in a smaller portion if this is your first time making this dish.A large non-stick pan (12″) allows you to spread out the noodles while cooking without clumping them together. Use a large non-stick pan and have a pair of tongs or chopsticks ready when you are cooking the noodles.Let the noodles come to room temperature before using it. Drain softened noodles, save it in a bag, and refrigerate. Soak rice sticks in room temperature water instead of boiling water.Serve warm with more crushed peanuts, chili flakes, bean sprouts, and chives. I prefer my bean sprouts with a crunch so I did the last step with heat off. Then, add in the Pad Thai rice sticks and give it a quick stir to spread out the noodles.Īdd in the sauce and gently fold to combine the sauce together.įinally, add the veggies, chili flakes, and crushed peanuts then toss to combine or until the bean sprout is fully cooked through. However, if you plan to use the sweet version, please adjust the saltiness accordingly.Ĭontinue to sauté the garlic over medium heat until aromatic. ![]() Since I used the salted preserved radish, there was no salt in my recipe. Heat a non-stick pan with oil and sauté shallots until they turn translucent, then add preserved radish. I prefer to soak mine in cold water until pliable. Please see below on how the soaked rice noodles look like. It’s good up to a week in the fridge or longer shelf life in the freezer. This step can be made ahead of time and refrigerate the sauce until ready to use.
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