Lime wedges, chilli flakes, fish sauce and sugar, to garnish 1 Soak the noodles Instead of Chinese chives, you can substitute regular scallions, but use half the amount called for.120g rice noodles, ideally 2-3mm wide flat rice sticks, but any will do reallyĦ0ml fish sauce, or light soy sauce mixed with a little lime juice or rice vinegarĦ0ml tamarind water (or tamarind concentrate thinned with a little water)Ħ0g palm sugar, or maple sugar, maple syrup reduced until caramelised, or dark brown sugarĤ stalks Chinese chives, or spring onions.That said, like an anchovy in a pasta sauce, the shrimp melds into the dish and adds a great umami flavor. If you truly hate the idea of using dried shrimp, you can experiment with adding 1 tablespoon of oyster sauce instead.
The recipe calls for a relatively small amount, so if you can’t find either of those, you can omit it. If you can’t find Thai preserved salted radish (we couldn’t when we went grocery shopping for this recipe!), you can substitute Chinese zha cai, preserved Chinese mustard stems ( 榨菜).If you can’t find the Thai thin, black, and sweet soy sauces, use Chinese light/dark soy sauce, and add an extra ½ teaspoon of sugar.Here are some substitutions you could consider: That said, we understand that many of you have limited access to ingredients. You won’t regret following this recipe as written. Long story short: if you’re wondering about substitutions, try your best to stick to the recipe! This is one where it’s tough to cut out anything, especially if you want to achieve the full scope of flavors. While it seems like they might all taste the same, they definitely do not! How about adding “soy sauce snob,” alongside the craft beer experts and hot sauce aficionados? Over the years, we’ve really come to respect the many nuances of regional soy sauces (Chinese, Japanese, Thai, etc.). It really rounds out the flavors in the sauce base. Thai Soy Sauces: Thai soy sauces are different from Japanese or Chinese soy sauces, and there are different kinds! Thai sweet soy sauce, for instance, is much thicker and sweeter than say, a Chinese dark soy sauce.In some of our other posts, we use tamarind concentrate from a jar, and some of you readers pointed out that there’s nothing like the pulp, and we couldn’t agree more! We tested this recipe with both the tamarind concentrate from a jar, and our own tamarind concentrate using tamarind pulp, and the difference in flavor was significant! Both will work, but definitely get the tamarind pulp if you can find it. Traditionally, the tangy sweetness of pad Thai comes from sugar and tamarind paste. is often a super sweet, red-hued concoction involving lots of ketchup. Tamarind: Mainstream Pad Thai in the U.S.There are a few vital ingredients for making an excellent-not just good-pad Thai:
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