The last time I tried this was in October 2015 when I made, “Pimped-Up Pad Thai” from “Gizzi’s Healthy Appetite.” That version was a disaster: gloopy and not at all tasty. But I still love a Pad Thai– there’s a particularly good version from one of the stallholders at Greenwich Market that I treat myself to from time to time.
But this one, according to the name, promised to be a “Perfect Pad Thai” so I was optimistic that it would at least be an improvement on the last one I tried.
I’m happy to say this version of Pad Thai was a success.
Perhaps the instructions on this one steered me to a better result. Joyce warns you to not make one big batch, as the noodles get soggy (perhaps that’s what happened the last time) and also to put semi-cooked noodles in, that will then be finished off in the wok. I did both of those things, and it was a much better version, so she must have been on to something.
Also, here’s a top tip if you are going to make pad thai: Get everything ready in advance. Having chopped, soaked and prepared all the necessary ingredients, when it came time to cook them up, I was as efficient as a short-order chef. And doing two batches so the pan wouldn’t get crowded, didn’t seem so onerous.
Will we have this again? I believe we will. (In fact, I’d make it again tonight, one week later, but there might be some negative feedback from my diners. So I’ll save it for another time.)