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It was afterwards restored to the Marathas, but again came into the possession of the British in 1817, according to the terms of the Treaty of Poona.

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When it came to making the Pad Thai he asked me to add two sauces, a stir fry sauce and a reddy orange sauce which he called a Pad Thai sauce.

When it was finished we tasted it and it was utterly delicious, easily the best Pad Thai that we all had eaten.

There was just the one sauce, the stir fry sauce but the magical Pad Thai sauce was missing. And then the updated recipe arrived from the hotel and I set about one Sunday perfecting the best of both recipes.

Until I tried a version in Thailand that had a bunch of Pad Thai skeptics swooning.And that was just the beginning of the struggle to try and unearth the recipe...I think I may have mentioned this before but when Mr NQN was asked to give five words to describe me he used two words that slightly annoyed me: driven and determined.Two types of tamarind: on the left you soak half a packet in 2 cups of hot water and squeeze the pips out and strain it. The one on the right is thinner in texture but brighter red.** Step 1 - Start on the Pad Thai sauce because it takes a while to cook but once you have it, it can keep for up to a month in an airtight container.It makes a lot of sauce but since it takes about an hour, I figured it was worth it and you can always give some away to friends. Add the sugar and tamarind puree and process until smooth.Sind Sie sicher, dass Sie die Flash-Version des Chats nicht aktivieren möchten?