Tuesday, February 1, 2011
Rice noodles are not my friend. I either over-cook them and they turn into mush, or I under-cook them and they turn out on the crunchy side of "al dente." (if you have any rice noodle cooking tips, please share)
The noodles in the dish pictured above (Shrimp Pad Thai) turned out okay, but the dish as a whole turned out pretty darn good. I doubled the amount of shrimp in the recipe, omitted the bell pepper and tofu, and added a dollop of Thai red curry to give it a little extra kick.
If you decide to try this recipe out, I suggest you initially add only 3/4 of the fish sauce - and then add more to taste, as the flavor was a tad overwhelming.