The 3 special sisters: Sweet, Sour, and Spicy
The tamarind pulp give the dish an incredible tangy taste. It’s a great supporter for the fish sauce and allow it to shine. The two flavour are pungent but don’t overcome each other. I also added some white rice vinegar in the sauce and of course topped my Pad Thai with a good amount of lime juice. My taste for sour is as great as my sour personality. KING and QUEEN!!
The chilli powder gives the dish a good amount of kick. I use Paprika powder for the sauce and top the dish with chili flakes. If you don’t like spicy food, please give it a try before avoiding it for good. The occasional pop of heat when you bite into the chili flakes makes it much more enjoyable.
Speaking of garnishing, peanuts are the most important ingredient that you must have, unless you’re allergic to nuts. The crunchiness and nutty flavour are something that allow Pad Thai be Pad Thai.
One last thing that I want to mention is I used carrot to substitute for Chinese chive because I’m on a budget ( I’m all way on the budget, in fact I should call this blog: “cooking on a budget” ). My local grocery only sell it in bunches which is quite expensive. Carrots are much cheaper but still has the same crunchy effect and add a great color to the dish.