Pad Thai, until recently, was something I never considered making at home. The seemingly long ingredient list, coupled with my fear of not being able to recreate the dish I’m used to, kept me from cooking it for a long time. However, when I was browsing through the cookbook my friend Andrew got me for my birthday and found a recipe for Pad Thai, I knew it was only a matter of time before I tackled it at home. Last weekend, I told Eric that we couldn’t put it off any longer. After a trip to the Asian market (along with a couple texts to our friends Katy and Juli) and a small amount of our Saturday afternoon, we had a delicious dinner that we didn’t need to go out for.
Pad Thai is actually quite simple to make. All the prep work is done while the noodles are soaking, and the cooking process moves pretty quickly once it starts. That’s why it’s so important with this recipe to have everything in place before you start cooking. As far as flavor goes, we were blown away. The noodles, which can sometimes be sticky, were perfectly tender. The salty, spicy sauce was light and flavorful and just coated the noodles. The soft eggs, crunchy peanuts and crisp green onions all add texture to the final product. I’ll come right out and say that I changed the authenticity of this dish by substituting chicken for shrimp. If you prefer the shrimp version, simply substitute 12 ounces of peeled and deveined shrimp in place of the chicken.