|Please excuse the terrible lighting. By the time I finished cooking it was dark outside :(|
Tamarind paste helps authentic Pad Thai achieve the sour/sweet taste that makes it so addictive, but even though I live a reasonable distance from Thai Town in LA (the largest concentration of Thai people anywhere in the world outside of Thailand!) I can't find tamarind paste anywhere in Santa Monica. Someday I will force Nate to go to Thai Town with me so I can raid some of the grocery stores there.
|I love grilled vegetables...|
OH HAPPY DAY.
The sauce is sour, sweet, and salty, and though it doesn't taste exactly like the take-out Pad Thai I'm used to, it was delicious!
I served the sauce with rice noodles, grilled pork chops marinated in soy sauce, honey, and garlic, and grilled peppers, eggplant, and green onions. The garnish of lime wedges, peanuts, and cilantro helped liven up the appearance AND flavor of the dish. I heartily recommend this recipe, and it has Nate's seal of approval too.
Pad Thai Sauce
1/3 C Chicken Broth
3T Rice Vinegar
Juice of 1 lime
3-4 T Brown Sugar
2T Fish Sauce
1T Soy Sauce
1/8 tsp Pepper
1 tsp chili-garlic sauce
Whisk all ingredients together. Bring to a boil and cook until slightly reduced; add cooked noodles and let simmer in the sauce for a couple of minutes to soak up the flavors; add vegetables. Serve on a plate garnished with lime wedges, crushed peanuts, and cilantro.
|Delicious grilled eggplant, peppers, and green onions. I want to marry my grill pan (DON'T TELL NATE)|