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Thai food is full of flavour, but you don’t need a kitchen full of exotic ingredients to prepare it.
This recipe calls for tamarind concentrate and palm sugarwhich can be found at Asian grocers or online. Tried this a few months ago for a special dinner as we were getting ready to go to Thailand for the first time.
I found the instructions difficult to follow while cooking so I’ve transcribed the recipe to a format I prefer.
A new exhibit at LA's Getty Museum follows the evolution of food photography over the past 150 years. If you like to make Thai recipes at home, it’s a good idea to keep fish sauce, garlic, chillies and lime juice on hand.Here are three simple Thai recipes that are sure to please your taste buds.
In Thailand we normally use larger duck or even chicken eggs, but for the best ratio of sauce to egg the smaller quails eggs are perfect.


Ever since discovering Joy’s Thai Food online 2 years ago, I’ve been making an adapted version of her recipe which I think has to be as good or almost as good as the local Thai restaurant we frequent.
Tried a different pad thai recipe before this and mine also tasted overwhelmingly of tamrind. I noticed in other pad Thai dishes from restaurants that they’re a little darker in color. Right now my pad Thai comes out a light color and was wondering what tips you had to make the sauce darker.
The best and easiest way I have found to make pad thai is to make the sauce in advance and use what you need for your stir fry noodles. I also want to make pad thai becusae I am addited to restuarant versions – and I would like to make mine exactly as you have descibed.
This recipe will yield about 1.5 cups of sauce and only uses approximately 3-4 tablespoons per serving.


I did the recipe just as is except for adding some sriracha & dried chili flakes to the sauce recipe. I wanted to be able to prepare Pad Thai as good as the local Thai restaurant down the street. It’s not quite as special as the Pad Thai at our favorite Thai restaurant but it’s as good or even better than most Thai places we’ve eaten at. And to think, I remember back in the day when I thought ketchup was the key ingredient in making Pad Thai. Add 3-4 tablespoons Pad Thai sauce continually stirring noodle mixture until well coated with sauce.



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