Last year when I first went to Mexico, I got a little excited about all the flavors of Tang, and I bought Peter a bag of tamarind-flavor Tang. It’s been sitting untouched for a year, but finally got its chance to shine:

What do you do if you want to eat Pad Thai but don’t have shrimp, eggs, scallions, tamarind, or sprouts? Why use Tang, of course. I used the tamarind Tang in place of sugar. Made my Pad Thai sauce, mixed it with noodles and fried garlic and a little onion. Added a lot of peanuts. It was good.

We’d been joking about this–we’ve used all kinds of different sources of tamarind, but the Tang was, like, the trapped-on-a-desert-island tamarind. I didn’t think he’d go and actually do it. Sweet Jesus. This ranks up there with the old spoonful-of-peanut-butter-in-the-29-cent-ramen trick.