Talk:Pad Thai by JpFan01

jpfan01: please do not remove that note unless you take the amount of sriracha down to a more commonly accepted level. I'm not telling you, I'm asking. Thank you!

Prok: No need, I put up a picture since that user was using the wrong thing. 5 people just ate it exactly that way without issue. I would think more than one picture showing it wasn't pure sriracha out of a tub would have been enough, but I guess not.

Otherwise I'd rather just remove my recipes because I can just email people the recipe when I'm asked instead of linking them to this site.

jpfan, Thank you for clarifying, I must admit that I've never noticed that it wasn't regular sriracha either. I do think that it isn't as obvious from the picture as you seem to think it is, especially if you're scanning quickly through while working in the kitchen, it could easily just be flash glare making it look brighter red. (Not to mention different brands vary wildly in colour in the first place.) Everyone I know (including my thai cooking instructor back in the day) just refers to the hot sauce as sriracha. Given that the hot sauce is the ingredient that most people interested in this recipe probably already have in their kitchen I don't think it's unreasonable to have further clarification. It beats having them put in way too much hot sauce for those with more delicate palettes and ruining the dish for themselves which is all Prok was trying to do.

Accordingly I've changed the edits to what I think is a good clarification. Thanks, - Toast 07:01, 20 September 2010 (UTC)

MODNOTE: Please leave this recipe as it is for a while jpfan is happy, others are happy. There are plenty of things that need more work. Toast 02:41, 1 October 2010 (UTC)