Deng’s pad thai.

One of my resolutions for 2011 is to learn how to make Pad Thai. I got a step ahead by watching Deng make her masterful version when I was in Thailand. Deng cooked for us every night and everything she made was delicious. I thought you might enjoy the pictures… note the roasted peanuts, fish sauce, and the egg pancake rolled up and sliced up! It was delicious and I hope to recreate it in the upcoming year… one thing I will definitely need to invest in is a wok.The interesting thing about Thai food is that the American bastardization is actually quite similar to the real thing… they have all the dishes we think of, like pad thai, chicken larb, thom kha kai, chicken satay, spring rolls. The same can’t be said for most Chinese food, i.e. there is no General Tso’s chicken in China.

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4 responses to “Deng’s pad thai.

  1. Pad Thai is a favorite of mine!
    I’m glad to hear that it’s not that different to the real thing.
    I have tried to re-create what I’ve eaten at our favorite Thai place, and it isn’t bad at all, but I need to know the secret to the rice noodles — i.e. which ones to buy and how to cook them!
    So I encourage you in this endeavor! XOXO

  2. Deng must be a very good cook. Not only does she have her picture on the bottle – which is an honor reserved for a select few, but she does it all with her eyes closed!

  3. I also offer you my full support in this endeavor – I’ve tried making pad thai several times, and have never been able to get the sauce quite right. (Mama, I found the right noodles last time, not that I’m fully confident I remember which ones they were…)

    You will have to keep us updated on your progress!

  4. Pad Thai is always so intimidating to me! It has so many ingredients!! I too learned how to cook pad thai in Thailand and I’m still very hesitant to try it…I hope you have good luck!

    One thing my mom does is prepare the sauce in a large batch and freeze it for further use…because there are so many ingredients involved she finds it easier to just get it all out of the way for a 6 month batch and then she’s able to just do the noodles, egg and fresh ingredients at the time of cooking with the frozen sauce.

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