I have a little confession to make. Sometimes, I get into these dinner zones where all I want to make is a certain kind of food. A few weeks ago, I had to try really hard to make something that wasn’t a variation of black beans, avocado and corn. Sometime back, I wanted only to make spicy, hearty Indian food. Well most recently, I have been stuck on a Thai food kick. In a little over a week, I have made two pad thai dinners and one green curry – and I have a sneaking suspicion it’s not quite over yet.
You see, I’ve been trying to perfect this pad thai recipe. Or rather, I am trying to perfect this pad thai sauce – because the sauce really is everything here. The first time, a little too much tamarind; the second time, a little too much fish sauce. The fine balance between sweet, salty, sour and spicy is tricky, to say the least. I have also veered outside the classic pad thai by adding a whole variety of leafy greens to the mix – if anything, I am a greens over noodles kind of girl. And the last challenge? Working on wok-frying skills – the constant stirring and tossing of the food is hard work. So you see, many more reasons for more pad thai dinners (hopefully, with no complaints from the boy)!