![]() ![]() They were fine, good enough, sufficiently edible, and vaguely reminiscent of pad thai, but really not that exciting. So how did it compare to the venerable thai standby? Eh. ![]() It proclaimed that it was similar to pad thai, but featured ginger rather than garlic as its distinct undertone, and the peanuts were advertised as an optional garnish. While looking for a way to use up the thick rice noodles in our pantry, something other than pad thai, I stumbled across this recipe for thai rice noodles with cilantro ginger sauce from Didi Emmons’ Entertaining for a Veggie Planet, one of my favorite cookbooks. On the rare occasions he travels without me, you’ll see me madly concocting recipes with peanuts (like pad thai, cold sesame noodles, or tofu and spinach in peanut sauce), but since I’m usually cooking for both of us, that means no peanut dishes. We tend not to go out for thai very often, though, and almost never order pad thai, because my honey has a mild peanut allergy that causes him to break out in hives. It’s just a little exotic and tangy, but still very approachable, which is why it’s the most popular dish at Thai restaurants everywhere. Like pretty much everyone I know, I love pad thai, that delightful combination of noodles, egg, bean sprouts, and peanuts, with perhaps some veggies, tofu, or shrimp thrown in. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |