Pad thai is almost always a crowd-pleasure. It's the kind of food that's good, even when it's bad. I mean, everyone loves a waterslide that is being mixed up. Also, all gluten-free people can get on board because noodles rice. Today's thai pad recipe is the riff I have done recently – combining a heart of Thailand and a spirit of California. Hot water is traditionally used to soften pasta rice. I boil this water with lots of turmeric and the pasta drink it until a hot yellow shines. Also, this usually ends up being a meal with a dish for us, and I can only add an important green element. Enter the broccolini.
Like any other flavor, you want to have all your ingredients prepared, and your noodles soaked before firing the burner. Once you start cooking, things get down quickly. For this recipe I first cook the broccoli, remove it from the pan and then proceed with the recipe. A meal with a pan.
The other wild card here is in relation to the bean sprouts. Sometimes, none of the shops in close proximity to my home has them, or is a sad look. I replace dice with dice, which I really love – a lot of crunch and taste! I hope you like it!
For your turkish lovers, you can also browse these turmeric recipes. This thai pad recipe is one of my favorite ways to incorporate the super spices, but you will also find many other ideas. Enjoy!