Thanks for sharing this! Now I no longer need to act as a consultant to my friends. I’m going to point them to your video. I also used to use Pad Thai as the gauge of a restaurant and came to the same conclusion. No one will make it as well as my mom, unless I go to Thailand.
This was so fun! Tell your brother this was a great idea! It wasn’t on your list, but I recently went to a restaurant called Sisters in Fairfax, VA and tried ba mee poo moo dang for the first time and it was so good, I didn’t even pour the broth over it lol. I wanted to try a few bites dry, then some with the broth, but I couldn’t stop after the first bite 😂
I have to disagree with your ranking of Pad Gra Pao. I have ordered it so often (my favorite Thai dish), and only rarely has it been satisfactory to me! My standard is what I got in the Hot Yai train station in the early 1990s. ☺️. Firstly, the meat is almost never ground. Secondly, it tends to come with a thick, sweet gravy which is all wrong. Thirdly, it tends to have onions and bell peppers and who knows what-all in it, also wrong. Fourthly, there’s hardly any basil in it, even when I request lots of basil!! I was taught to use a pile of basil equal to the size of the pile of meat to be used (granted, I lived in the south, in Pattani, so maybe what I recall is particular to that region). In my book, finely chopped meat (not purchased ground), garlic, chilies, fish sauce, just a little sugar, and oil if the meat is lean, are the only ingredients that should be used!
I'd be interested to know your thoughts…
BTW, I love your recipes. They are the closest to “right” of any other chef’s recipes I’ve tried! Thank you so much for expanding my Thai food repertoire!
Thanks for sharing this! Now I no longer need to act as a consultant to my friends. I’m going to point them to your video. I also used to use Pad Thai as the gauge of a restaurant and came to the same conclusion. No one will make it as well as my mom, unless I go to Thailand.
This was so fun! Tell your brother this was a great idea! It wasn’t on your list, but I recently went to a restaurant called Sisters in Fairfax, VA and tried ba mee poo moo dang for the first time and it was so good, I didn’t even pour the broth over it lol. I wanted to try a few bites dry, then some with the broth, but I couldn’t stop after the first bite 😂
I have to disagree with your ranking of Pad Gra Pao. I have ordered it so often (my favorite Thai dish), and only rarely has it been satisfactory to me! My standard is what I got in the Hot Yai train station in the early 1990s. ☺️. Firstly, the meat is almost never ground. Secondly, it tends to come with a thick, sweet gravy which is all wrong. Thirdly, it tends to have onions and bell peppers and who knows what-all in it, also wrong. Fourthly, there’s hardly any basil in it, even when I request lots of basil!! I was taught to use a pile of basil equal to the size of the pile of meat to be used (granted, I lived in the south, in Pattani, so maybe what I recall is particular to that region). In my book, finely chopped meat (not purchased ground), garlic, chilies, fish sauce, just a little sugar, and oil if the meat is lean, are the only ingredients that should be used!
I'd be interested to know your thoughts…
BTW, I love your recipes. They are the closest to “right” of any other chef’s recipes I’ve tried! Thank you so much for expanding my Thai food repertoire!
สวัสดีปีใหม่!
Tracy
This is great. a written chart with the tiers and dishes would be helpful for quick reference.