Pad Kee Mao pt. 2

After playing around with the ingredients a bit, I have learned a couple of things. First, it is important to not be stingy with the oil in the wok when frying up the noodles, since that helps give the dish it’s texture and “gloss” I guess, and make the noodles not stick. Second, I’m convinced sugar is a “secret” not so secret ingredient in most restaurant food now. And if you make double the servings you should add double the ingredients. lol.

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