Tuesday, 1 December 2009

Pad Thai

This was tremendous. Cooked from The Food of Thailand, it was probably one of the most authentic dishes I've cooked from any cookbook I own. Often with a noodle dish it ends up being...well noodles in a wok....but this was somehow different. Fantastic layers of flavour and the right balance of ingredients. Certainly helped having the full complement of bits and bobs, including the sparingly used dried shrimps.

Key ingredients are the roasted peanuts and the dried shrimp

I threw in a spare Thai aubergine (as you do!)

I love doing this....

The finished article

The wedge of lime did make a difference

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