Phad Thai Magique

Thai food has officially become my favorite cuisine in the whole wide world now. These days whenever I think comfort food- it's no longer pasta , thin-crust pizza or water chestnut dumplings that come to mind, but , phad thai ,curries and thai laksa!:)

I think it all started in Tai's Asian Bistro in Columbus, Ohio which in my opinion serves the the best Phad Thai ever! ever! ever!. The Phad Thai they created was infused with this explosion of flavors , spice and sweetness - just plain incredible. I have since traveled far and wide in my quest to find a worthy contender to Tai's P.T offering, but in vain.The rest were all rather nondescript.Nothing to rave about. I have since tried very valiantly to recreate the experience.

This post is more of a 'Note to Self' exercise... the product of extensive trial and error... My 'work in progress' of sorts ...So here goes my journey so far...would love some tips to tweak the dish.

First I take on the task of making the Phad thai sauce:

• Take a bowl. Add 2 small cups of brown sugar. ok 4 if you like it really sweet or if you're cooking for a large group.
• Add a cup of crushed peanuts to the sugar
• In goes 1 tbsp of tamarind paste for that tangy zing.
• Salt to taste
• Chilli powder or Chilli flakes in amounts you can handle.
• Take all this and submerge it in hot water.
• Then pour a dash of vinegar...rice wine vinegar or the fruity kind.. whichever...,
• Some siracha sauce
• And just a little bit( a small tbsp) of peanut butter.
• Stir everything up and yay the base of the sauce is ready.

Now for the actual cooking:

• Grease the pan , toss the garlic and onions in and watch them turn golden.
• Then add the chopped mushrooms , spring onions , bean sprouts. Throw some salt to taste at this stage .
• Cook them all for about a minute or 2 and then add the Phad thai sauce.
• Let the whole concoction bubble up to a boil.
• Now add the cooked flattened rice noodles and ze Phad thai c'est ready!:)

I wonder how the Thai say Bon Appetit!?!