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They can even take the wok on a spin and make one on their own.
No, no, I’m not going to make you drive around town procuring all the exoticities required to make a proper Pad Thai only to feed just you and your sweetheart. You just have to do it like they do on the streets of Bangkok -cook one or two portions at a time.
Your friends and dinner guests must be a bit patient, but they will kiss you in the end Another common mistake in a Pad Thai recipe is to season while cooking in the wok, which once again get in the way of that super-heated wok-quickstep I mentioned before.
If you follow those recipes that have you measure a tablespoon of fish sauce and one of tamarind and yet another of palm sugar into the hot wok during the cooking, you are –it pains me to say- doomed to failure.
By the time you’re done adding all the , your noodle turns gooey, your protein done to the texture of a rubber eraser, and your perfectly innocent Pad Thai becomes what I call a sorry excuse of the dish. Once again a little street sense can help a whole lot.