Saturday, November 29, 2014

Kitchen Intuition: Pad thai

Now that you’ve enjoyed a Thanksgiving dinner and a couple of days' worth of leftovers, I bet you’re in the mood for something that doesn’t involve turkey, stuffing, mashed potatoes, sweet potatoes or cranberry sauce. Am I right? If so, here’s an idea that is about as far from all that as you can get: pad thai. And you don’t have to order takeout to enjoy this awesome dish. It’s surprisingly cheap, quick and easy to make it yourself!
The Guardian does a nice job of breaking down pad thai into its basic elements: noodles, protein, garnish and sauce. I did some looking around—at a lot of websites and in a number of cookbooks (consulting the "Thug," Mark Bittman"America’s Test Kitchen," and Carla Snyder, among others)—to see how different cooks approach these basic elements. I found that there is a lot that they all agree on. And where they don’t concur is where you get to add your own signature flourishes to your pad thai. Make it extra-spicy, vegan, gluten-free, paleo or whatever’s your thing!

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