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Pim, of Chez Pim, is not exaggerating when she says that Pad Thai is one of the most popular and well-know Thai dishes out there. But despite its popularity, the noodle dish is often simply eaten in restaurants, picked up from takeout places or even cooked from a mix instead of being cooked from scratch at home. Pim has generously provided her readers with a complete and detailed how-to guide for making Pad Thai at home. She guarantees that it is just about foolproof if you follow her specific directions, and since she has a photo to go along with every step in the recipe, doing so should not be difficult in the least.
Pim also mentions several common Pad Thai mistakes that you should avoid, just to ensure you get perfect results, and reassures readers that the sauce can be made in advance, which provides a shortcut for later preparations of the dish.
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1-26-2007 @8:10PM CigarLady said... I made this tonight and it tasted great, its much easier to get the flavor balance right if you make the sauce up ahead. I didn't use the pickled turnip, tofu or sprouts, but I did use tamarind, palm sugar and the dried shrimp. Didn't take long to make and prep isn't bad at all. I use a slightly wider noodle, I think the texture is better. I also scramble the egg in a nonstick pan even though my wok has a patina it still sticks a bit. Great dish.
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