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Pad Thai Noodles

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Pad Thai

If I’m going to make Thai noodles, nine times out of ten it’ll be a simpler spicy noodle with garlic and Chinese cabbage.  But sometimes, and I’m pretty sure you’ll all agree, only Pad Thai will do, with those chewy, sticky noodles, a sweet and slightly spicy sauce, crunchy beans sprouts and peanuts, and a sprinkling of fresh herbs.  There’s a reason why it’s one of the world’s favorite Asian dishes.

Even just a few short years ago, the idea of making Pad Thai would have seemed overwhelming.  So.  Many.  Ingredients.   But I didn’t go on this culinary adventure to back down from food challenges.  So I finally put on my big girl pants, made the rounds to the grocery store, Asian supermarket and farmer’s market, and gave it the ol’ college try.

Pad Thai

And wow.  I’m pretty sure that a large number of Thai restaurants would go out of business if more people knew just how easy it is to make Pad Thai at home.  You’ll have to make a special trip to the Asian grocery store, sure, but that’s pretty much the most difficult part.

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