Came out perfect for me. I have made this a few times and think I get better at it each time. Ingredients are key. The tamarind I used was not over powering. Same with the fish sauce. The best version I made was also using good palm sugar. I also used Thai basil last time around and not cilantro which I love. Worth finding the right ingredients. A keeper for me.
This is an excellent recipe and easy to prepare. So many pad Thai recipes don't measure up but this one delivers rich flavors like the pad Thai at the best Thai restaurants. Unless they just prefer blander food (not judging, just saying), the people who said the tamarind or fish sauce was too strong might have an ingredient problem. Some brands of tamarind concentrate (like Tamicon from India) are super concentrated and would need to be diluted. Making it from scratch (soaking a dried block in warm water) or using the Thai sour soup base product off the shelf, you will have a somewhat soupy diluted paste that is just right. I also think it's best with a high quality fish sauce, preferably first press and Vietnamese. It only costs a few dollars more for a big bottle and makes a big difference (Three Crabs brand is widely available). The cheap fish sauce has a heavier, saltier taste.
As one reviewer said, I, too, would reduce the amount of Tamarind Paste/Concentrate. It was waaay to intense for my family. I might consider trying this recipe again someday, but not any time soon.
Really disappointing. It calls for far too much tamarind concentrate - 1/3 of a cup! - which completely overwhelms the subtle flavors of the other ingredients. I would not recommend this. Period.
I have been trying to make really good pad thai at home for years. I tried several recipes but never found one that I was really happy with. This recipe is head and shoulders above all the others I have made. One tip for making the recipe a bit more streamlined: when you buy a brick of tamarind paste (about 14-16oz), boil the whole brick on the stove in about 2 1/2 cups of water for about 10 minutes mashing it up every so often to break it up; put it through a food mill to extract the paste and remove the seeds; then freeze the paste in ice cube trays. When you go to make your pad thai you can take the tamarind paste straight from the freezer and mash it into the pad thai sauce. I absolutely adore this recipe. Thank you Connie Trang and Fine Cooking!
Pad Thai only good when fresh. For this much work for two, we will eat at our neighborhood inexpensive Thai restaurant.
I made this last night and the result was less than satisfactory. I believe there was just too much fish sauce - the pad thai came out almost sour tasting. Next time I will half the fish sauce and I hope it will be much better.
I made this after seeing the video, and it is the first time that I have been happy with my pad thai. I made only half the recipe and used lime juice instead of tamarind. I really liked it, and will make it again.