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.