Have a look at this beautiful photo of shrimp pad thai, which was sent in by blog reader Angela.
Angela noticed the Thai cooking class mentioned in yesterday’s blog entry and thought she’d send in this photo of a dish she mastered.
According to Angela, she was addicted to the shrimp pad thai at Thai Orchid, but when that restaurant closed, she tracked down a Thai cookbook and decided to master the recipe herself.
“I was surprised to find that my rendition was just as good,” Angela wrote.
The first time I tried Thai food, I was hooked immediately. I adore the flavors of coconut milk, curry, kaffir lime, lemongrass, ginger and Thai basil. So like Angela, I decided to try and create two of my favorite dishes, pad thai and green curry, at home.
Green or red curry Thai dishes are incredibly easy to duplicate at home. All you really need to do is buy a jar of Thai Kitchen brand curry, which can be found at Kroger, and follow the instructions on the jar.
I usually add coconut milk, chicken or shrimp and my choice of vegetables, often depending on what’s fresh at the farmer’s market or what’s in my refrigerator at the time. The best version I ever made included some sweet, baby eggplants from the farmer’s market and fresh green beans and zucchini.
When Howard and I visited my aunt and uncle in Idaho, we wanted to prepare for them one dish as a thank you for their hospitality. Since they love Thai food, I decided on the green curry and it was a hit.
I’ve asked Angela to share her recipe for shrimp pad thai. What’s your favorite Thai dish? And what would be your vote for the best Thai restaurant in the Roanoke and New River valleys?