Thursday, May 17, 2012

Pad thai, at last


Experimenting with pad thai, also called pat thai. I miss The Elephant, on East 1st Street. They made wonderful pad thai. But at last, driven in desperation to make it myself, I've landed up with the taste I remember. Not the colour, though - but that's because I did not use tamarind, which is dark brown...


What I had not used enough of before, in this order, was: oil, onion, eggs, sugar, lime juice. Very interesting. But the sour-sweet thing is there. I just need to tinker a little more. I've made it now with shrimp (pictured) and with tofu, also pretty good, if it's marinated first and then seared till sticky on the outside...

The ginger on the chopping board is a red herring. I did not use it.


All my favourite Thai-ish pad places have closed: Phat pong and The Elephant, both in the East Village, and Long tan, in Park Slope.

What to do?
Related Posts Plugin for WordPress, Blogger...