Make:
I have loved Shrimp (and chicken) pad thai since I used to get it for lunch from Thairish when I worked in Baltimore. I’ve been trying to replicate it ever since. While this newest recipe I’ve tried for Shrimp Pad Thai doesn’t do that of Thairish justice, it was better than past versions I’ve made. So this recipe is going to stick around for a while. (Hint: sometimes the text of this recipe doesn’t appear right away and you have to refresh the page for some reason.)
Listen:
Currently my audiobook listen is Lost Lake by Sarah Addison Allen. I have enjoyed all of Allen’s other novels. They are magical southern small town stories that have a fairy tale element. The descriptions are always uniquely beautiful. I’m enjoying it.
What have you been making and listening to recently?
amy
I see you have the vintage blue mason jars too 🙂 I got some for Christmas but was disappointed with the color in person–it’s a lot more turquoise/blue than the lighter aqua I was expecting. Still like them, but sadly they clash with my blue-rimmed plates (which I hate, and need to replace now that we are down to about five or six…)
Gotta try the recipe. We looooove Pad Thai!
amy
…did you have trouble finding tamarind paste? I’ve never heard of it…I don’t even know what a tamarind is.
Danielle
Yes Amy, I couldn’t find it, so I just omitted it! I don’t know how it would change the taste, but it tasted fine without it!
Dawn Suzette
It looks delicious!Lovin’ your blue mason jar! We drink out of mason jars round here.
Thanks for joining in & linking up!