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A question about a recipe: Shrimp Pad Thai

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I have a question about the recipe "Shrimp Pad Thai" from mtlabor. I've made this recipe twice, and it turned out too tangy each time. I just tasted the tamarind. The second time I reduced the tamarind concentrate but it was still overpowering and missing something to balance the tanginess. Maybe I needed the sugar to melt more?

asked by TheResa about 3 years ago

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4 answers 813 views
nancy essig
added about 3 years ago

Perhaps your Tang taster is higher then most. The recipe sounds perfect.

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Christina Chiou
added about 3 years ago

I also made this recipe tonight and only added 1 tablespoon of tamarind concentrate and it was completely inedible. Way too "tangy"- I also have no idea what happened since I followed the recipe EXACTLY.

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nancy essig
added about 3 years ago

I just made an amazing pad thai, the sauce was fish sauce, oyster sauce, ketchup, sugar, molasses and water with chili flakes. There is not usually vinigar in the sauce. that is what caused the dread "tang".

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Jan Weber
added about 3 years ago

I think I spotted the problem here. In my experience, tamarind concentrate is very very concentrated, usually comes in a jar. Whenever I've made Pad Thai sauce, I used tamarind paste or tamarind pulp that comes in a block, just reconstituted in water.

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