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Pad Thai

by Dawn T in Rouxbe Recipes

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...

Comments: 37 Views: 25723 Success: 95%

Theresa B

Thai Chili Powder?

Recipe calls for Thai chili powder. Im not sure what that is or what brand to buy? Can you help? Im also wondering if I can just substitute a tsp of thai chili paste?

Dawn T
Rouxbe Staff

Re: Thai Chili Powder

If you cannot find Thai chili powder you can substitute with another chili powder or use a bit of chili paste. Here is a great site for food/ingredient substitutions that you may want to book mark. Cheers!

Alexandre S

Stainless steel frying pan and radish

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?

Dawn T
Rouxbe Staff

Re: Pickled Radish Substitutions

You may be able to find some substitutions here at Cook's Thesaurus, (under Chinese Radish) but I am not sure that there is a perfect substitution for pickled radish. Cheers!

Alexandre S

Re: Pickled Radish Substitutions

Thank you!

Noel G

Peanuts

Could I simply buy roasted peanuts and cut them up ?

Kimberley S
Rouxbe Staff

RE: Peanuts

Yes, you can use already-roasted peanuts. Cheers!

Noel G

Palm Sugar

The palm sugar I bought is really hard and difficult to scoop out,is that normal ? Could I microwave it for a few seconds to soften it so I can more easily remove it from the jar.

Dawn T
Rouxbe Staff

RE: Hard Palm Sugar

Indeed, hard palm sugar can be microwaved. Attached to the recipe is a drill-down about palm sugar that talks about this. Cheers!

Noel G

sauce life

How long will the sauce keep ?

Kimberley S
Rouxbe Staff

RE: Sauce Shelf Life

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!

Franklin G

Authenticity

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!

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