Costa Restauranteur
BBC Good Food Member since 12 May 2009
Last comments I've made
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12 May 2009
"This recipe is missing a key ingredient, tamarind pulp. I don't think I'd call it Pad Thai without it. No doubt some found it bland. You can buy it at an Asian market, already pressed and strained in a jar. Mix it with the fish sauce, chili and sugar, in a pot over low heat for 10 minutes or so, then proceed as directed."
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