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In conversation with pim, I remember asking her once about pad thai and was it possible to get an authentic or near-authentic version of this dish in the United States.

I don't think it's possible. Most places I've been to make it too sweet or not spicy enough. I really am in love with this dish....and I hate it when it's used as a vehicle for something like chicken or pork. Like egg foo yung, what meat is used should be as little as possible...a supporting player but not the main centerpiece.

How do you make your pad thai?

Soba

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I use the recipe from David Thompson's Thai Food. It is really delicious and not even that much work to make from scratch. I am practising getting the sour/salty/sweet balance just right which is a bit of a challenge. I love pad thai :wub:

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I'm consistently happy with the Cook's Illustrated recipe for pad thai. I made it again last night. I'm curious about other recipes, as this is the only one I've tried at home.

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I really am in love with this dish....and I hate it when it's used as a vehicle for something like chicken or pork. 

While visiting Bangkok I noticed that they don't offer "choice of meat" there like the American Thai restaurants; pad thai always had shrimp. Speaking of egg foo yung, once we had pad thai served inside an omelet.

Here's a link to pim and mamster's eGCI class, which includes a recipe for pad thai.

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Pim & Mamster's class is a godsend, thanks! I thought I'd finally conquered Pad Thai but I see more to the recipe here. I threw in a bit of dashi in my sauce along with a splash of mirin. Hell, I make it a bit different every time.

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This is the recipe I learned in culinary school. I used it to make pad thai for 40 hungry girls this past Thursday...

Pad Thai

1 pound pad thai noodles

2 eggs

Peanut oil

1 tsp chopped garlic

1 tbsp chopped onion

3-4 tbsp vinegar

1 tbsp sugar

1 tbsp soy sauce

1 pound shrimp

Chicken stock

1 tsp pickled sweet radish

1 tbsp fried tofu

Sweet paprika

Cayenne

Sea salt and white pepper

1 cup bean sprouts

2 tbsp ground toasted peanuts plus extra for garnish

1 cup scallions and garlic chives

1 tbsp nam pla

Jalapenos

Lime slices

Soak noodles in water for at least 30 minutes. Beat eggs. Heat pan with oil. Add eggs. Cook without moving until half done and then move to pan side. Add onion and garlic. Add vinegar, sugar and soy sauce. Add shrimp. Add noodles. Add stock if needed and toss. Add radish, tofu, paprika, cayenne, pepper, and salt. Toss. Add half of sprouts. Toss. Add peanuts and most of scallions and chives. Add fish sauce. Toss and remove from heat. Plate with shrimp and scallions on top. Garnish with jalapenos, raw bean sprouts, lime slice, peanuts, and spring onions.

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