Archive | 2011

Thai Tea Fudge

By on December 4, 2011 in She Deglutenizes, She Uncooks, She Veges

thai tea
You know how when you’re really smitten with someone, you can’t hide it from your friends even though you want to, because they see right through how you stammer like a fool when talking about that person, right? Well, this, er, Thai tea fudge, is, um, like, good, like, really, really good — like the actual tea with condensed milk, except it isn’t, you know, liquid and it, well, doesn’t come with ice. What I’m, uh, trying to say, is, if you love Thai tea, you’ll love this. And, yeah, please make it. Continue Reading →

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Pad Thai Recipe (ผัดไทย) – Part Five: Making Pad Thai

By on November 27, 2011 in She Deglutenizes, She Fries, She Thais

pad thai recipe
In order for this final post in the Pad Thai recipe series to make sense (or become clear as to why it is sketchy or seems to leave out important details), it is assumed that all of the earlier posts have been read in their entirety. Therefore, if you have not done so, may I please invite you to visit the following posts before continuing?

Pad Thai Recipe Part One: The Pan – In this post, I discuss the importance of choosing the right type and size of Pad Thai pan to create the closest replica of what respectable Pad Thai stalls in Bangkok produce.
Pad Thai Recipe Part Two: The Noodles – In this post, I discuss the right type and size of noodles to use in this dish and how to prepare them.
Pad Thai Recipe Part Three: The Notable Ingredients – In this post, I introduce to you some of the ingredients and garnishes routinely used in street Pad Thai in Bangkok but often omitted at Thai restaurants overseas.
Pad Thai Recipe Part Four: Pad Thai Sauce and Seasonings – In this post, I share my favorite Pad Thai sauce recipe and discuss the seasoning of Pad Thai on and off the stove. Continue Reading →

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Pad Thai Recipe (ผัดไทย) – Part Four: Pad Thai Sauce

By on November 18, 2011 in She Drizzles and Smears, She Rants and Muses, She Thais


In this good news-bad news scenario, I’ve already given you the bad news in Pad Thai Recipe – Part Two in which I opine that it’s not the way Pad Thai is seasoned that makes or breaks it; it is how well or how badly the noodles are cooked. And what makes this bad news is that getting the noodles right happens to be the hardest part about Pad Thai. There are too many variables and too many scenarios generated by the combinations of these variables.

The key – and this will be addressed more fully in the final post in the series – is to use heat and moisture in such a way that you end up with well-seasoned noodles that are soft yet chewy and not clumpy, soggy, or tough. This sounds simple, but is not easy. But we’ll leave that for later.

Now the good news. Continue Reading →

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