Chez Pim’s Pad Thai

Chez Pim's Pad Thai

Not too long ago,Catherine cooked up a Pad Thai storm, and I swear I could smell it from my kitchen across the road. 🙂 Well, thanks to her post, I discovered a brilliant recipe for Pad Thai, courtesy of Chez Pim. It’s called “Pad Thai for Beginners” and it’s practically a thesis on this iconic Thai dish, with detailed step-by-step instructions.

Of course I jumped onto the Pad Thai wagon and whipped up a plate for myself too. It’s so good, it’s baaaad.

I cooked it with prawns, lots of beansprouts and firm tofu (tau kwa), which I deliberately fried till very crispy. I didn’t have any Thai chilli powder, so I used packets of chilli flakes which Domino’s Pizza always includes with my order. Hahaha! Hey, waste not, want not, I always say.

My noodles, unfortunately, looked sickly pale. I thought it was because I used brown sugar in place of palm sugar, but after googling other Pad Thai images, I realised there are versions that look just like that. Trust me, if you think they look bland, they are anything but.

These elephant salt and pepper shakers were a gift from a friend. Brian, if you are reading this, thank you! Aside, I have had many people asking where I got this and that (especially my heart-shapedtea set) … well, they are mostly gifts, so I have no idea where they came from.

Cute, eh?

Everybody now, “Awwww …”

Eyes back on the food, people. 🙂 Aroy Mak Mak!

Recipe fromChez Pim.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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