Ambitious Deliciousness – Dont Eat Lazy.

Pad Thai, as you know, is quite a popular dish when it comes to Thai food. The spices in this dish is a melodious combination of tartness, sweetness, and saltiness. I’ve always wondered what ingredients went into making a delicious plate of pan fried noodle goodness. Have you?

I recall going into a Thai restaurant with my friend S about 5 years ago. Like any other smart New Yorker, she looked up a Thai place in Manhattan. We ordered Pad Thai there and I distinctly remember being disgusted at our noodles! We both swear that the major ingredient was ketchup. Major fail!

Interestingly, when I asked her if she remembered the name of the place, she said it was Topaz. I was so surprised because they have such good noodle dishes now! I never would have imagined that a place could turn themselves around like that. It’s a good lesson in not banning a restaurant forever based on one experience.

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What to do and what not to do when following this green curry recipe:

Do buy Maesari canned brand of green curry. It is cheap and you only need a small can to make a whole batch!

Do not dump the entire 12 oz. can of bamboo shoots into the pot even though the recipe doesn’t call for any of it. (Even more points if you don’t rinse out the acidic juice that is in the can.)

Do pat yourself on the back for finding a way to incorporate not one, but two of your CSA ingredients (potatoes and eggplant) into a dish.

Do not add Yukon gold potatoes to your curry. Why? What does this remind you of?

It has a striking resemblance to mangoes. D’oh.

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