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And, I promise you, if you read through the entire thing, you’ll never have to look at another Pad Thai recipe. A few other recipes I came across would have us make four or more portions of Pad Thai at once –which, I can guarantee you will result in clumps of oily, sticky noodle unfit for human consumption.

The textures and flavors of a proper Pad Thai derive largely from the way the dish is cooked, that is to say its quick footloose dance in an ultra hot wok.

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Pad Thai is one of the most popular Thai dishes, perhaps second only to Tom Yum Goong.

It’s also one of the most requested recipes here on Chez Pim.

Why, then, has it taken me this long to post this recipe, you asked?

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