The Best Pad Thai Food Introduction
When my oldest and dearest friend suggested a get together dinner, I was more than agreeable. I welcomed the occasion with open arms as I have always had a profound love for this woman. However, when she further suggested Thai food, I was a little apprehensive. I am not a big fan of particularly hot foods. Pepper and I are just not friendly. As stated she is one of my oldest friends, and as such she immediately sensed my reservation and made some alternate suggestions. However, I have become much more experimental in my food journey and will try most anything once. So we went with the Thai idea and I am so glad we did. I cannot stress enough, the food was amazing. I fell in love with Thai food and am now obsessed. If you have never tried Thai food, do so now.
Easy Shrimp Pad Thai
We began the meal with a rather delicious selection of Thai appetizers. We ate everything from vegetables to shrimp rolls, and most of the appetizers came with a delicious dipping sauce. We rounded out our meal with an amazing shrimp Pad Thai, paired with a (ahem) second bottle of Merlot. All the while we ate, talked and laughed like we had not seen each other in decades. Although I believe the last time was about three weeks prior. It was a positively refreshing evening and felt long overdue. Did I mention it was a really good evening? Good company can make any meal a banquet. However, I was completely and pleasantly surprised by the cuisine. Thai food is absolutely scrumptious. About a week after our dinner I was driven to recreate pad Thai. The following recipe is a simple version, but once you have mastered the basics you can learn to develop a more authentic pad Thai. You can omit the shrimp from this recipe for a vegetarian option.
Authentic Pad Thai
Pad Thai is actually a traditional Chinese recipe but has gained widespread popularity in Thailand. An authentic pad Thai usually incorporates tamarind paste, preserved turnips, bean sprouts, sugar, fish sauce and soy sauce. But most of these things are optional and I made this recipe without them. If you want to go really authentic you should be able to find the tamarind paste and turnips in an Asian specialty food shop. More or less chilies can be added according to your taste. While Thai food is traditionally spicy, it is not all spicy and I regret coming this late to the table. I want to try this recipe with chicken. Thai chicken satay also sounds pretty interesting. I may try that next. I will certainly attempt to make some appetizers too, as I love finger foods. My point is I am now committed to learning more Thai recipes. I love it when I come across new flavors and can easily incorporate them into my eating regime, without incorporating a whole lot of calories of course. Although an evening of indulgence once in a while is definitely worth it.