I tried to make Pad Thai several times now and it turned out okay, but never quite es good as at my local Vietnamese restaurant. Does anyone have a good recipe I can try? I am particularly interested in the sauce. Over the years I tried so many variations and was "alright" for the most part, but it never really felt exciting. Maybe I am missing something. Any ideas? Any favorite recipes you want to share?
I've always used tamarind paste. I've never seen pulp anywhere. I wouldn't know where to get that tbh. Do you happen to have a copy of the page? :)
I think it's a some Asian grocery stories. I think paste and pump are mostly interchangeable. There's a whole little section talking about the difference. I'll see if I can find the recipe page