Almost all of the work that goes into making Pad Thai is done in advance, which is why it’s a great dish to make when havi...
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Hello everybody. I used a stainless steel frying pan and it did the job quite good. None of the ingredients stuck to it. Then I could enjoy a better dish than the ones I tryied in restaurants. An al dente texture for the noodle made a great difference. Thanks a lot!
Is there a substitute for the radish?
Since this sauce contains components that all last for a very long time on their own, the sauce will keep for several weeks in a tightly-sealed container in the refrigerator. As with all things, make sure you taste it/smell it before using to make sure. Cheers!
I just completed a four week Thai cooking series in Oakland, CA taught by a Thai lady fiercly committed to "authentic" thai cooking. I wanted to give Rouxbe kudos for having much more authentic ingredients and techniques in your Thai based recipes than you see in most websites or cookbooks in North America. From the tamarind paste, dried shrimps and preserved cabbage, to soaking the noodles in cold water, you perfectly matched the "authentic" approach we just learned. Thanks for putting up such a quality product!