We had revenge on pad thai this past weekend. I didn't take as many pictures this time because we had so many good ones last time. Also because once you get going with this dish in the wok, you need to be focused and keep the ingredients coming. If you are serious about trying pad thai, check out chez pim and read her page on it. It may seem long, but you need to read through it to get the idea of how to make this dish really great.
One reason we were more successful this time is the pressing of the tofu.
And because we actually found tamarind.
This is what we like to call "super happy awesome sauce." we used it in place of the chili powder in chez pim's recipe.
As you can see the tofu browned up nice this time.
Even the egg rolls look better!
She's classy, that's why I love her.
Best. Lunch. EVER!