This is seriously so easy and so good! I love cooking Asian style seafood dishes and this is definitely a keeper. I adapted the Food 52 Shrimp Pad Thai recipe. Do NOT skip any ingredients or substitute. As far as tamarind goes, I bought tamarind paste which turns out is the same thing as concentrate (at least my brand was). The extra peanuts and cilantro at the end are the perfect finishing touches, brings all the flavors together. I did however make a few adjustments:
1. I cut the recipe in half
2. Tamarind – it is very sour/tart. I used about 1/2 tablespoon for half the recipe
3. I love garlic, so I used all 3 gloves even for a half recipe.
4. Same with the jalapeno. I love spice, used the whole thing.
I was also so excited to try this recipe because I got to use my new wok. The stores are having amazing sales right now. Calphalon wok that was normally over $100 I got for less then $40 (sale plus coupon at Macy’s). This really is easy and comes together quick. I bet it is cheaper and faster than getting take-out!
xoxo,
Dominica