This one will blow “meh” takeout and frozen entrees out of the water.
I’ve never met a noodle I didn’t like, but the rice noodles in pad thai I love the most.
For those reasons and more, pad thai is a popular takeout staple. In our house, especially when we’re eating with a group, it’s part of every order from our favorite local spot. But having made this recipe several times, I can tell you that — surprise! — there is no magical power imparted by the plastic carryout container. You, yes YOU, can make pad thai that tastes exactly like what you’d get from a restaurant.
Shrimp, eggs, bean sprouts and roasted peanuts are all classic ingredients that fill out the dish in flavor and heft. If your friends and family are anything like my co-workers, you’ll be fighting them off for every last bite. We liked serving the pad thai on a giant platter for maximum visual impact, but if you feel like something is still missing compared to your standard restaurant order, I’m sure you’ve got a few carryout containers hanging around.
This recipe is spicier than your typical pad thai. Feel free to adjust or omit the red pepper flakes as necessary.
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