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Old 07-19-2014, 10:04 AM   #11
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Join Date: Mar 2011
Location: Twin Cities, Minnesota
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We make Pad Thai at home. I don't find it to be anymore difficult than throwing together a stir fry.

Pad Thai is also one of the few dishes that I think makes a great vehicle for tofu. It absorbs the wonderful flavors of the sauce.

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Old 10-14-2015, 09:00 PM   #12
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Location: California
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I'm going to make a cheat version of this tomorrow. I've never made Pad Thai, and have only had it a couple of times in restaurants years ago. It's been in the back of my mind for a while, and a few months ago I impulse bought a bottle of ready made sauce from our tiny little Asian market. It's been sitting in the cupboard since then. I know it won't be an authentic dish, but I hope this sauce is a decent sub.

The ingredients are tamarind paste, shallots, garlic, rice bean oil, dried chiles, and sugar.

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With the exception of the dried shrimp and salted preserved radish, I have everything else on Andy's list on hand. Just cooking for one here, so for my first time making it I didn't want to buy a lot of ingredients I may not ever use again. I'm hoping this will be tasty and inspire me to try a more authentic dish sometime.

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