Semi Authentic Pad Thai at Home

ㅤIt is also very common to see tamarind pulp with is just the flesh of
the pods removed and they are pressed into a square. Just add water and
leave for 15 minutes and pass through a sieve to get rid of the seeds
and membranes. This homemade paste will leave you with the best tamarind
flavour with the least amount of sour flavour. This is the most
traditional condiment used for pad thai and by far the best. I would
also recommend running you knife through the preserved radishes just
once because they tend to be quite long and I think it's more enjoyable
to have them as little bites rather than long strands. The thing that
would make this pad thai taste really authentic would be to add some
dried shrimp, I hate their texture though so I always blend them in a
food processor and add the powder to bloom right before adding the
garlic and shallot. It will take your pad thai to another level but just
be conservative with how much you add because it is a taste not
everyone will love.