I have a great Thai cookbook in the form of Nancie McDermott's Quick & Easy Thai
. I have delved into it for years, and have yet to be let down.
Paht Thai is the only recipe where mise en place takes longer than the actual cook. You have to have everything ready to go. There is no, "Oh wait, I didn't smash any garlic I"ll do it now", because if there is, your next exclamation will be, "I screwed up dinner, let's order pizza."
With the wok hot and the ingredients ready, I started. Timing is important here. A minute here, a minute there, the process is in perpetual motion.
Fortunately, I had Bean to help out. He makes a great sous chef, prop, and part time comedian too.
Even though it has apparently been three years since I've made paht thai, it still turned out great. In fact, Bean liked it so much he questioned why we didn't make more. Well Bean, maybe we will, next week.
In the meantime, I suggest picking up Nancie's great book and try something Thai for yourself. Besides a paht thai repeat, I see some chicken with basil in my future too.
4 comments:
Nice-my wife, who is the only one allowed in our house to make pad thai, always throws some chopped up fish cakes into the stir fry. They add quite a bit of flavor.
Oh I love Thai food also. I'm rarely brave enough to make it at home, but I just might have to start sinceyou've just made me hungry!!
It's so easy fr me to forget about Asian food in the summer. So busy grilling and smoking. You have me yearning for some good Thai now! I think I'll have to get out the wok, and follow your lead.
That last pic by the way is KILLER!
See why I wish I was living in your neck of the woods?! I LOVE Thai food.
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