Bangkok-style pad thai is easier than you think to stir fry at home. Naturally sweet and salty, with a bit of fish sauce umami going on, you’ll want to start keeping rice noodles on hand at all times!
Thanks go to Natty and her treasure trove of Thai cooking tips over at Thai Table. I’m still trying to locate tamarind here in the woods, but substituting vinegar and interesting sweetness (I use coconut sugar and coconut aminos), works well.
Amy’s Kitchen Coach Tips:
- Thanks to Linda of Hummingbird’s Kitchen for this simple, drizzly peanut sauce: in food processor combine ½ cup roasted peanuts, 2 Tablespoons sunflower butter, ½ cup water, and a couple pinches of salt (hold this if your peanuts are salted). Process until smooth. This should produce a drizzle-able sauce, if too thick, just add more water by the tablespoon.
- Fish sauce, best brands: Tiparos and Red Boat. (Red Boat is the best – check out their video!)
- Sambal oelek, look for the plastic jars with the rooster by Huy Fong, a company based in L.A.’s Chinatown
- Save any leftovers! Husband says they heat up just great!
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