Since I’m Indian, I stereotypically loved Indian kadhi (curry) when growing up. After trying Thai food for the first time, Thai curries also became a favorite. However, most Thai restaurants use fish sauce as a base for all curries and don’t have a good substitute on hand. So, I was inspired to learn to make panang so I could make sure and find an equivalent substitute and still enjoy the dish. This experiment was a huge success and I absolutely love the rich flavors in this dish.
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My fondest memory of pad thai is at the floating markets in Thailand. Floating markets are the traditional Thai way of life for those who live along the river banks with no road access. I remember dozens of small wooden boats laden with fruits, flowers, vegetables and other produce from nearby orchards, which made a colorful and bustling scene. During our trip to the market, we spotted a boat that specialized in making pad thai. I ordered my pad thai and watched as the chef whipped up my dish, stopping only for seconds to rinse off the cooking utensils in the river water (unsanitary much? Who cares! It was still delish).
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PRIfessionals only. This is a complicated recipri.
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Broccoli is not something most sane people enjoy eating plain. But – no one can deny the health benefits of broccoli and therefore, I was determined to find a way to make it taste good. This recipe is great because the Asian sauces soak into the florets, enhancing the blandness and giving the florets an unbelievably delicious taste.
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Q: What did the Chinese chef say to the bumbling waiter?
A: Quit steppin’ on my toe, foo!
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RECIPRIS 