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Make Pad ThaiThailand
It's the Spag Bol of the South East. There is no meal more synonymous with Thailand than Pad Thai (drool).
get lost doesn't mind Thai food one bit, and frequently reminisces fondly over a trip to a truly special restaurant on the Thai/Cambodian border not so long ago.
While you'll never be able to make a Pad Thai like the experts, it's a relatively simple dish that everyone loves - a safe bet if you are trying to impress on date night.
Jet Tila is a renowned chef, whose family opened the first Thai restaraunt in the United States. He also holds the world record for the largest ever stir fry.
Courtesy of the Food Network, learn how to make a Pad Thai so god-damn delicious, you'll think you've got some heritage there somewhere (you don't).
Get in my belly.
Pad Thai Sauce:
4 tablespoons (60 ml) Thai fish sauce
4 tablespoons (50 g) sugar
3 tablespoons (45 ml) bottled tamarind paste
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (15 ml) unseasoned rice wine vinegar
1 tablespoon sweet paprika, for color (optional)
2 teaspoons chili sauce, such as Sriracha
Pad Thai:
3 to 4 cups medium-width rice sticks, soaked
Banana leaf, cut into circles, for plating (optional)
2 tablespoons (30 ml) vegetable oil, such as canola, grapeseed or peanut oil
3 to 4 cloves garlic, roughly chopped
1/2 cup (95 g) Thai-style baked tofu, sliced
1 teaspoon dried shrimp
1/2 cup (95 g) chicken, cut into thin strips, 1-inch lengths
2 large eggs
4 teaspoons packaged salted turnip, minced
8 shrimp, peeled and cleaned
1 cup (240 g) bean sprouts
1/4 cup (50 g) dry-roasted unsalted peanuts, crushed
3 to 4 garlic chives (or scallions), cut into 2-inch lengths on a bias
1 lime, cut for garnish
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