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.
