My next post is one of my favourite things to make — Pad Thai! It’s a very dependable dish and guaranteed to be very flavourful and tasty each time. The recipe I use is from this book, Simply Thai Cooking.
This recipe looks somewhat complicated because of its long ingredient list and very precise instructions (ex. cooking things for 30 seconds only, etc). The key to success is to do ALL of the preparation before you start cooking — with the one exception of pre-frying the tofu. This way, when you’re cooking, everything is laid out in front of you and all you have to do is add it to your wok.
I tweaked the recipe slightly, partially due to availability of ingredients and partially due to preferences (ex. I don’t like bean sprouts!). The main proteins are chicken, shrimp and tofu, but I normally skip the shrimp as they are very expensive here and just not as tasty.
Here’s the completed product, which unfortunately looks rather monochromatic. :S