SWEET AND SOUR
ad thai could be Thailand’s most famous culinary export, despite being a fairly recent addition that dates from the late 1930s. Over the years, the dish has been adapted to suit Western palates, so the soul of the original dish has become lost. It should come as no surprise that pad thai is a dish centred around noodles, and the noodles should be the star of the show. In this instance, we use wide, flat rice noodles called “rice sticks”. Look for Thai brands: you want a noodle that’s 3mm wide. Aside from the noodles, there is a seasoning sauce that is equally sweet, tart and salty, while other staple ingredients include dried prawns (shrimp), firm tofu, salted radish and bean sprouts. These are all available at Asian supermarkets. Tiger prawns, chicken and pork are fine protein choices, but they take the focus
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