Cookbook talk:Pad Thai

I've seen a lot of simplified versions of pad thai out there. If one wanted to make this more authentic, adding tamirind paste and fish sauce in place of ketchup and vinigar would be a good idea. I think that Tamarind and fish sauce are the key to making pad thai taste like Pad Thai

lots of ideas for changes

this is a great receipe, but there are quite a few weird things in it. i thought i'd list them first to see if anyone has some suggestions before just changing things around.

1. 3/4 cup of oil? -- that's gross. 3-4 Tbs. seems plenty.
2. what is "2 Tbs. chopped pepper"? (A: dried, flaked, chopped red pepper. the hot stuff.)
3. any ideas for "assorted vegetables"? (i put in grated carrot, and white onion.)
4. do we need to say "if no one is allergic" in the last step? it's sort of silly -- why not include that in front of all the incredients. if no one is allergic to eggs... if no one is allergic to fish... ;)
5. why is the amount 1/4 cup and 1Tbs for the vinegar and sugar? 1/4 cup is enough, no?
6. anyone have thoughts on the more 'authentic' variations with tamarind?

-sober-

bold edits

so, i made most of these bold edits. some comments/questions:

• Anyone know the best way to add an image from wikipedia? (there is a great one on the article for pad thai.)
  • Done --MarkTraceur (discuss • contribs) 20:18, 1 March 2014 (UTC)
• the categories at the bottom of the receipe are sort of screwed up. Can each recipe only be in one category?
  • No, you can have multiple categories, it's just best to stick to one or two. --MarkTraceur (discuss • contribs) 20:18, 1 March 2014 (UTC)
• is Pad Thai a "Pasta recipe"? I don't think it belongs with fettacini alfredo and lasagna.
  • Removed it. Done --MarkTraceur (discuss • contribs) 20:18, 1 March 2014 (UTC)

-sober-

By the way, please sign your comments next time! :) --MarkTraceur (discuss • contribs) 20:18, 1 March 2014 (UTC)