Ok, so this is the recipe that I used to make Pad Thai last night:
https://thetakeout.com/recipe-how-to-make-pok-pok-pad-thai-pork-shrimp-1834808412
This recipe comes from Chef Andy Ricker. He’s an EXPERT on Thai cooking and owns a number of restaurants with “Pok Pok” in the name.
This recipe is very authentic and I’d suggest that you try to make it using the ingredients specified. I also apologize that the link I posted is one of those really long recipes where you scroll to have to get to the actual instructions.
I realize that some of these ingredients can be hard to come by (especially right now!). The one that’s absolutely key is the tamarind water – you make this from tamarind paste. You can find that ingredient at Asian Markets or, of course, on Amazon (https://www.amazon.com/Tamarind-Seedless-Tamarido-Product-Thailand/dp/B0778R38FY/ref=sr_1_8?crid=3R8HE2899AAEX&dchild=1&keywords=tamarind+paste&qid=1587139791&sprefix=tamarin%2Caps%2C195&sr=8-8)
Key to this recipe is having your mise en place done – get everything chopped, cooked, ready as – once you start stir frying – it comes together in minutes!
Reach out if you have questions, hope you try it and enjoy!
