Celebrating World Pad Thai Day with my first attempt at this iconic Thai noodle dish. I’m very encouraged by how tasty and doable it is although this attempt calls for a squeeze of lime to temper the sweetness of palm sugar in the tamarind syrup, so maybe I’ll use a half tbsp less next time? Of note also is the chewy, springy texture of the rice sticks that I will continue to use for any pad Thai dish in the foreseeable future.

Nice, but you really needed the extra ground peanuts + lime juice to elevate the dish, and there was plenty on hand to make it happen.

With free flow of ground peanuts and chili pepper flakes for extra kick.

So I’m not big on this whole idea of authenticity, whatever that means. But if a purist were to put a gun to my head on that question, I’d say this pad Thai’s pretty darn good.

I prefer Thipsamai’s. In fact, I prefer mine.

Well, they make a mean roast pork as well. Supposedly. They took my order in Thai, cooked my Pad Thai and gave me back change despite the convoluted process of looking everywhere for it.

🦐🦐