Nick Cramer wrote:
> " > wrote:
>> AnnaBanana wrote:
>>> Hi!
>>>
>>> I am thinking of making my own pad thai soon. I absolutely love eating
>>> it at restaurants but I don't know if I could handle making it myself.
>>> Does anyone have a good/easy recipe for it?
>>>
>>> thanks!
>
>> You should read Chez Pim's exhaustive post on Pad Thai:
>>
>> http://chezpim.typepad.com/blogs/200...ai_for_be.html
>>
>> Its not some much a recipe as a description of the process and the
>> choices to be made. Its good reading though.
>>
>> Nick - I prefer tamarind juice to ketchup, feeling that its more
>> authentic, if such a term really belongs in a discussion of Pad Thai.
>
> Iaian, please note that, while she uses tamarind in many recipes, Jun uses
> paprika, not ketchup, in Pad Thai! ;-)
>

OK, OK, her reputation is safe with me!

Pad Thai is a personal favourite, and I have improved my recipe steadily
as I find interesting features in others' recipes, or run into good ones
dining out. I added deep-fried tofu to mine, for example, after eating a
delicious Pad Thai at a traditional Thai restaurant down the road from
the D'Ma Hotel.

Its really a family of recipes, though, since even Thai's don't agree on
what it should contain. My Thai wife went "Not Authentic, not authentic"
when I suggested that tamarind belonged on it! Her family made it with
soy sauce. I take the Fifth on how it was.........

Cheers,

Ian