I love pad thai. Have since I was first introduced to it a few years ago. We have several Thai restaurants here in Lexington, so I am very lucky that I can find a good plate of it whenever I want it. But, I have often wondered, just how is this stuff made? It obviously has noodles, and veggies and/or whatever proteins you want....but, how is that distinctive flavor created? It is a bit sour, and at the same time a bit hot, and it has a sweet undercurrent to it...it reminds me of something a friend of my son's said one evening when I made tiramisu for dessert...."I thought only God could make that!"
Finally, last week, I decided it was time to learn how to make it...and goodness, was it an adventure!
A few clicks of the keyboard and I had tons of recipes to choose from. All seemed pretty close to the same, so I made a list, and set out to find the ingredients on my lunch hour. Piece of cake to find the ingredients....except for a very elusive one, tamarind paste. I looked on every possible shelf at the grocery, and could not find it, and it is apparently a key ingredient. This meant I was going to have to find an Asian grocery. Upon getting back to work, a bit more research, and I found one was just a couple of streets away. Great for stopping by after work.
Now, I have been in the Asian section of the local grocery stores, but never in a REAL Asian market and, after having gone to one, I now have a much healthier respect for people of here countries who move here without a really, REALLY good grasp of our language. Very little in this market was written in English, why would it be, it is an Asian market. But here is something I didn't expect, few things had photos of what they were on the container. Thank goodness the proprietor was able to show me where the tamarind was. Once that was in hand, I wandered around the shelves. How strange and exotic it all seemed. There are two very long shelves filled with only noodles of every type, at least 20 different types of spring roll and egg roll wrappers. And, in the back of the store, on ice, there are very strange and bizarre display of what I think were various meats. I think they were meats anyway, they may well have been alien body parts. To say it was daunting is making light of it. But, it was fascinating too. I have no idea what half of the things in the store are, but I'll learn. I have a few thoughts about making some confections with red bean paste....but that's for another blog...back to the pad thai for the moment...
Again, the internet to the rescue. Turns out you have to put it in hot water and sort of "work it" with your fingers. After you add the hot water, you let it set for a while, to soften. Once softened, you mush it up, fingers work best (don't they always?) then you strain it very well through a fine sieve. Hmmm...interesting....icky, and strange to me, but interesting.
I made the sauce using the tamarind paste, some fish sauce (ewwwwwww, how can this be good?), Thai chili sauce and some sugar. The recipe doesn't call for it to be cooked before you use it, but several of the methods I read suggested it would be best to heat it at least until the sugar melted. Seems like a job for the microwave...so in it went. Gotta love what a microwave can do in 30 seconds.
And, there you have it, pad thai. It looks like the pad thai I find in a restaurant....it smells like the pad thai I find in a restaurant....and, after tasting it, I can happily report that, it even tastes like the pad thai I find in a restaurant...Yeah me! A success! And, and adventure....











