Last weekend I made Thai Tom’s (my obsession in Seattle) pad thai noodles. I’ve never made pad thai, so I had to go out in search of tamarind paste to a few places, which ended up being found for a hefty $7 at Burlington’s City Market. But
A few teeny-tiny changes: I did halve the recipe, and still had loads of leftovers. I also stir-fried up some peppers and onions to amp up the veggie content; otherwise, it’s as is.
It’s also DELICIOUS. I wowed myself. There were more than a few nights when I found myself standing in the kitchen eating cold leftover pad thai noodles, thinking, okay this tastes LEGIT.