Pad Thai recipe from EATER

wino · **Posted:** Wed Jul 12, 2017 9:06 am

We have only one Thai restaurant so my experience is minimal but I do love this dish. I'm interested in anyone's opinion about this one. How does it compare to what you do or what you know.

https://www.eater.com/cookbooks/2017/7/8/15935192/best-pad-thai-recipe-ever?utm_medium=email&utm_campaign=NATIONAL%20-%207917&utm_content=NATIONAL%20-%207917+Version+A+CID_5ae6257d1b1e50d2d352b25d60363b94&utm_source=cm_email&utm_term=a%20dish%20of%20pad%20Thai

TheFuzzy · **Posted:** Wed Jul 12, 2017 1:41 pm

Wino,

Looks pretty standard. My own recipe, from Chat Mingkwan's, adds some ground chiles and garlic to the sauce. It's also more common to have just shrimp, and no chicken. Hmmm ... the paprika is just wrong, he's substituting for the lack of real chiles. Also, it's pretty unnecessary to use vinegar, line *and* tamarind; I'd suggest just tamarind paste and a little water.

Alternative recipe (video): https://hot-thai-kitchen.com/pad-thai/

Someday, you need to come to Portland; we have the best Thai food in the USA here.

pepperhead212 · **Joined:** Fri Dec 19, 2008 7:58 pm **Posts:** 1206

Shallots and chili peppers missing, and a very small amount of dried shrimp - 2 tb would be more like it, for that amount. And I'm with Fuzzy on making your own tamarind sauce from the paste. I do like the idea of the rice vinegar - I first found this in a CI recipe, and that unique flavor was delicious in there. I was surprised to see the salted radish in there - another traditional and delicious ingredient.

TheFuzzy · **Posted:** Wed Jul 12, 2017 10:10 pm

Dave,

Mingkwans recipe has salted radish, but it's optional, given tah it can be hard to find.

wino · **Posted:** Thu Jul 13, 2017 11:51 am

In the article, he claims to have invented this dish or his family did. True?????

TheFuzzy · **Posted:** Thu Jul 13, 2017 4:52 pm

Wino,

No, read more closely, he doesn't claim to have invented it. He claims that his family was among the first (not even the first) to bring it to the USA:

Quote:

Most Americans don’t realize that pad Thai isn’t actually Thai. It’s a Chinese dish that was adapted and decreed Thailand’s national dish — as part of a grand mission to modernize Thailand and ensure its citizens were eating healthfully — in the early 1940s by the country’s then Prime Minster. About 40 years ago it landed on American shores, thanks to entrepreneurs like the Tilas. Below, find the Tila family recipe for pad Thai.

TheFuzzy · **Posted:** Thu Jul 13, 2017 4:54 pm

Oh also he notes the exact recipe departures I noticed, above:

Quote:

The super bright orange was accentuated with paprika instead of the traditional addition of chili paste to give it a slight tint. And we typically finish this dish with garlic chives versus green onions.

... actually, I hadn't noticed the omission of garlic chives.

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Pad Thai recipe from EATER

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