Glad I eat Pad Thai!

Making pad Thai at home for the first time I'll admit was a little intimidating. A favourite choice when eating out, my hopes for a homemade winner were low. After a few simple steps, I was in Thai heaven.


Modifications:

I reduced the amount of bean sprouts -- I got the bottom of the barrel at the market nearby -- used fresh chile, peanut oil, and fish sauce. I found some brown rice, gluten-free noodles that were inexplicably labelled "Pad Thai", so I figured I ought to try them. I added some cubed extra firm tofu into the mix, a first for this Leung family!

Preparation:

Preparation was as easy as it could get. The sauce was right on, and the scallions, bean sprouts, and peanuts each added another layer of crunch. The rice noodles did not expand like egg noodles, and we ended up using cooking all 400 grams (which came in handy for leftovers). The cold water rinse and addition of a little peanut oil kept the noodles vibrant during the stir-fry. The tofu was new territory for me, but threw it in with the sauce easily enough.

The Verdict:

WOW. This is one of my most favourite blog recipes yet. I was surprised that you didn't find the same; perhaps the fish sauce really does make that much of a difference. I really enjoyed the tofu, but Fok wasn't terribly keen on it. We may try it with shrimp or chicken. One thing is for certain: with a recipe like this, there is no need to order take out. 5 padded thighs out of 5.