My friends get a kick out of that, yours might too.
No, no, I’m not going to make you drive around town procuring all the exoticities required to make a proper Pad Thai only to feed just you and your sweetheart. You just have to do it like they do on the streets of Bangkok -cook one or two portions at a time.
Your friends and dinner guests must be a bit patient, but they will kiss you in the end Another common mistake in a Pad Thai recipe is to season while cooking in the wok, which once again get in the way of that super-heated wok-quickstep I mentioned before.
Then add the chilli powder, begin with a teaspoon or two, depending on your taste, and keep adding until it tastes the way you like it.
By the time you’re done flavoring the pot should be simmering happily.
The textures and flavors of a proper Pad Thai derive largely from the way the dish is cooked, that is to say its quick footloose dance in an ultra hot wok.
That simply means you can’t do many servings at once.
Melt all these together in a small pot over a low flame.
Taste and adjust the flavor balance until it suits you.
If you follow those recipes that have you measure a tablespoon of fish sauce and one of tamarind and yet another of palm sugar into the hot wok during the cooking, you are –it pains me to say- doomed to failure.