Pad Kee Mao

Or however you spell that romanization. I made that. Wasn’t quite there as good as from a real thai restaurant, but pretty close, and there were some things I actually liked more, mainly the increased ratio of garlic and spiciness. To make it better basically I need some ingredients I was missing when I made it today, mainly a tomato, onion, and maybe some bamboo. Oh, and chicken, but it was pretty good w/o. I still need to work on understanding how caramelizing sugar affects the end taste too.

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