Supermeow!

Tonight, I made pad thai using a recipe from Cook’s Illustrated. In my opinion, if you’re going to pay for a website membership as a person who enjoys cooking, pay for this one. It’s got all the recipes and articles you’d find in the magazine but in handy web format. Anyhow, here’s the result:

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It came out very well, if I do say so myself. We got ingredients at the Kam Man Market in Quincy. I was really overwhelmed at we searched for ingredients, and the “Thai” pickled radish I got was not something I would feel to the man I married for love, so that got omitted. I also made a mistake in choosing thicker rice noodles than I should have. Ah well. Next time I’ll know. I thought the thicker ones would be better. They were fettucine-width instead of linguine-width. Live and learn.

I mostly stuck to the recipe except on a couple other points beyond skipping the radish after I opened the package and discovered nothing I wanted to eat: as we could not find tamarind paste in the store (well, not tamarind paste that wasn’t in an enormous tub that didn’t seem like a worthwhile investment of dollars and storage), I ended up getting jarred “pad thai sauce” that had the main components needed and no MSG or weird shit. Next time, I will try to track down tamarind paste. I also used more garlic than the recipe called for because that’s just how I roll.

Very tasty and not too hard to make, though Christian grumbled about how much work it looked like. It also made a pretty spectacular mess, but that’s because I was not entirely confident with my cooking tools.