Recipe 4 of 52: Phad Thai – from The Chiang Mai Thai Farm Cooking School
I got this recipe from the little cookbook we got at the Thai cooking school we visited on our honeymoon, which was one of my favorite memories and also so happened that some of the best food we had in Thailand we actually cooked ourselves! (They have a website too, so I’m actually able to link to the recipe).
Phad Thai is the ultimate crave worthy and comfort food in my opinion. Mark and I have been meaning to get a homemade version into our repertoire for years now, ever since we went to Thailand (even though our love affair with Thai food goes back much further, in fact our first date almost 15 years ago was in my favorite Thai restaurant).
This recipe didn’t turn out exactly like the stuff we have gotten in restaurants, but it was a lot closer than I thought we would get the first time! I plan on trying other Phad Thai recipes until we get the flavors just right.
It was definitely a yummy and cozy dish to enjoy on the first snow day (and potentially only) of the year here in the Seattle area.
*We did omit a couple things that seemed odd or hard to find like dried shrimps or pickled radishes, but I don’t think that made the difference.