Perfect Shrimp Pad Thai

Posted on July 28, 2007
Filed Under My Cooking |

I wanted to redeem myself from my last attempt at cooking Pad Thai. Not satisfied with that weird vegetarian version, I had to try the dish again. This go-around, I made a Shrimp Pad Thai, hot and spicy, garnished with julienned scallions.

Learning from my last attempt, I made sure I did not forget the shrimp. I also added bean sprouts for crunch, used firm tofu instead of soft tofu, and made the Pad Thai sauce from scratch with Tamarind, lime juice and fish sauce. I also liberally added Siracha hot sauce as I like the dish spicy.The additions do make a difference! Am I ready to open a Thai restaurant yet?

Update: I’m submitting this post entry to Once Upon A Feast’s Presto Pasta Nights.

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  I love food! Whether it's eating at great restaurants, watching cooking shows, or enjoying a new dining experience, it's all good if it's food! Recently, I'm learning how to cook by myself. Let's share our passion for good eats!

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  • Lex: "Hi Vince, I couldn’t find an “email me” link, so I’m dropping in this comment (since..."
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