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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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Naem Khao Tod (แหนมข้าวทอด) by Spoon Thai Restaurant, Chicago

By on September 26, 2011 in She Deglutenizes, She Explores, She Interviews, She Rants and Muses, She Thais, She Tosses

 

When I was talking to Khun Wanna, owner of Spoon Thai restaurant in Chicago, my main objective was to get from her the recipe for (Yam) Naem Khao Tod [1] which apparently is a favorite among hard-core Thai food lovers in Chicago many of whom gather virtually to express their love for this restaurant and this dish on LTHForum. Well, that objective was achieved.

But my conversation with Khun Wanna also touched on many issues pertinent to Thai food as found in the US, how a restaurant must walk the delicate line between serving food that we Thais consider good and food that will appeal to the non-Thai palate and ensure profitability, etc. It was very interesting and made me think about things. However, to relay all that to you in this post will only detract from the attention which this great dish so richly deserves. Therefore, I’ll keep all that for a later time.

This post is dedicated to my awesome readers in Chicago.
Continue Reading →

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How to Grow Coriander for the Roots to Use in Thai Cooking

By on July 16, 2011 in She Rants and Muses, She Stocks a Thai Pantry, She Uncooks


It seems silly to be growing herbs primarily in order to harvest their roots instead of berries, leaves, blossoms, or shoots. But if you’re a serious Thai cook who lives in the United States (or a chef in charge of the Thai menu at one of the world’s hardest restaurants to get into), you know why: supermarket cilantro/coriander comes emasculated. It has been decided on our behalf and without our consent that the roots — the part that we desire as much as the others — are not to be kept. Whatever the reason(s) might be, this is sad and frustrating.

If you’re one of those who live in the areas where cilantro roots are available to you any time, we rejoice with you. Not only do you have at your disposal one of the essential ingredients in Thai cooking, you also enjoy the fact that your cilantro — with all the roots attached — stay fresh longer in the refrigerator.

Not being so fortunate, some of us have to take matters into our own hands. Continue Reading →

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