thai one on…

With only a few free days available to me this month, I am trying to cook as  much as I can. Although I am home for only a short time, I didn’t want to spend a whole lot of time in the kitchen.

During the past several weeks, I have eaten out 90% of the time. And when I do, I tend to go places that offer food similarly to those I would get if I were home.  On two separate occasions, I tried a Thai restaurant. Having lived in cities where Thai food was readily available, I can confidently say I know what I’m eating.

Unfortunately, the two places I visited did not know what they were cooking. Though there hints of lemongrass and sweet basil in the dishes I ordered, they were too westernized for my palate. Knowing it was either these or McDonald’s, I suffered through the meal and headed back to my hotel room quite disappointed.

Now that I am home (albeit for only a short time) I decided to make my Pad Thai and give it the glorious respect it deserves.

Tamarind juice gives the dish its familiar sweet and tangy flavor, while fish sauce brings it all together with its briny, saltiness. Chicken and shrimp were added to the sauce and then stir fried with flat rice noodles. Scrambled eggs, bean sprouts, scallions, cilantro, and chilis all joined the party. A squeeze of lime and some chopped peanuts completed the dish.

As it is most often the case, I made enough to feed several people for a couple of days. At least I already know what I’ll be having for dinner tomorrow…

Pad Thai

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