It seemed easy enough. The ingredients for the pad thai sauce were thai fish sauce, tamarind paste, lime juice, rice vinegar and sugar. We found them all at the grocery store. For the pad thai we could not find packaged shredded sweetened radish anywhere. So I bought radishes and shredded them knowing it wouldn't be quite the same. We skipped the tofu but purchased shrimp, used chicken from a rotisserie chicken the night before, and the rest of the ingredients. We did not buy paprika because I thought I had paprika. Except I didn't. We also had no trouble finding the rice sticks.
I chopped everything up and got all the ingredients ready. Thai fish sauce smells like a pile of old dead fish and feet, but I was going to trust the Tila. It's hard trying to get all this stuff in a flat pan. The directions were very easy to follow, and as I went step by step I realized I didn't have paprika after all. So I googled what can I use and found chipotle powder could be a substitute. I used the same 2 tsp of chipotle that was required of paprika. I followed Jet Tila's steps, and the rice sticks were super easy.
It looked and smelled really good, but also smelled really hot... uh oh. I assembled our plates with the green onions, bean sprouts and peanuts, and warned RJ that I think I may have made it a little too hot. We took one bite and wow, it was really, really good...as tears started to form in our eyes. Our noses started running, and we were practically crying, but we finished it all along with several bottles of water. It was full of flavor, and somehow that fish sauce wasn't dead fish and feet anymore. It was the perfect mix of sweet and spicy and salty. I think it was a good first effort, and no, no you can not substitute chipotle for paprika unless you are ok with crying your way through your dinner. 1 down, and 100 dishes to go, wok definitely needed.
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