Pad Thai – Hold the Sweet, Please!

Although Thai food is one of the more popular Asian foods in the U.S., I am a relatively new lover of this particular gourmet. The first time I enjoyed Thai food was when I was 21, visiting my friend Jenn while she was in undergrad in Miami. She ordered an assortment of dishes, and I was instantly hooked on the savory-sweet combinations of curries, noodles, and finger foods. Since then, I have had a number of dishes in Thai restaurants — Las Vegas has quite a few excellent restaurants.

Thailand also has the distinction of being the first (and pretty much only, except for an eight-hour layover in Narita, Japan) non-North American country I have actually visited. In a way, in my first post on the blog, I am cheating by going with a dish from a country I have been to. After all, the point of this blog is to “travel” the world without leaving my own kitchen!

Feeding an elephant in Phuket, Thailand in 2014.

When I came across this recipe online, I was immediately intrigued. Pad Thai is extremely low on the list of dishes I enjoy eating at Thai restaurants. In fact, I never order it and even told my sister to skip it at her first visit to a Thai restaurant last year. The reason I don’t care for Pad Thai is it’s usually sickeningly sweet. I trusted the blogger’s claim that this was not like that, and found it was correct.

In order to make this dish, I had to go to our local Asian market. We only have two in my city. Needless to say, I found a lot of fun things during my trip.

I am pretty sure those purple eggs on the bottom are balut.
I am pretty sure those purple eggs on the bottom are balut.

I assembled all of my ingredients and got to work.

Mise en place
The ingredients

I started by chopping everything up.

Mise en place
Mise en place

And then I got to work. I followed the instructions in the blog post, sans the peanuts. I forgot to pick some of those up.

Pad Thai

The result was absolutely delicious. Savory, umami, salty, and just a little hint of sweet. It was perfect. With the first bite, I immediately flew back to Thailand. It had none of that overly sweet taste I detected so often in restaurant Pad Thai. Instead, it was just like I was sitting outside in Thailand, slurping noodles and savoring each bite.

Noodle-y goodness
Noodle-y goodness

I will definitely be making this one again.

For the complete recipe, visit this post.



About Laura

3 comments on “Pad Thai – Hold the Sweet, Please!

  1. Crystal
    July 29, 2015 at 6:54 pm

    Fidel’s favorite Thai meal is Pad Kee Mao (Drunken noodles). It’s a basil flavored dish. I love working with the raw uncut rice noodle. Not if you can find it where you are. I modified this recipe a bit (I used chinese broccoli) and added chicken as well

    • Laura
      July 31, 2015 at 2:15 am

      Yum! I love drunken noodles. I will have to try this one. I’m not sure if I can find the raw uncut rice noodles here, but I will check around.

  2. Dyson
    August 8, 2015 at 10:17 am

    I topped the pad thai with chopped dry-roasted peanuts, which added even more sweet-salty-crunch.

Leave a Reply