Pad Thai - one of my earliest introduction dishes to Thai food - is not only enjoyed throughout Thailand, but is also celebrated throughout the world. It is one of Thai foods best loved offerings. I love digging into a these classic sour, sweet and spicy noodles. After a long day working, tucking into a Pad Thai in front the TV is the ultimate unwinding exercise. When cooked at home, Pad Thai is so much better than that taken out. It is customary to use dried shrimps in Pad Thai, but I prefer my Pad Thai with fresh shrimps instead. But feel free to use the dried shrimps, or even chicken if that is your preference. You can also keep it all vegetarian!
Often in Asian cooking you will have to use Tamarind water or Tamarind concentrate. If you do not have access to pre-prepared Tamarind water/concentrate, or if like me, you prefer to cook from scratch, then here is how it's made:
2 tbsp Tamarind stacked with seeds or 1 tbsp paste without seeds
1/4 cup water
Place all in a bowl, and soak for 10 minutes. Squeeze the Tamarind with your hands repeatedly to incorporate, removing the seeds if any. Once the mixture has incorporated, strain reserving the liquid and discarding the fiber.