You'll see that last night's post was recorded under today's date. That's because I finished it today. Be kind to me; I'm new to this.
I made my first forays into Pad Thai tonight, and things didn't go as well as planned. First of all, why is Pad Thai always capitalized? Anyway, I had an almost full bag of dried shrimp I had used to make Miang Kam (from Ruth Reichl's Comfort Me With Apples) and thought pad thai would be an interesting use of these fishy little creatures. I researched some recipes online (googling "pad thai dried shrimp"), read through some recipes, and chose one as a base. For the sauce, I needed Thai fish sauce (already in the fridge), tamarind juice, and palm sugar. Well, I'm ashamed to admit this, but when I went to the small market that I knew would have fresh bean sprouts, I saw a jar of Pad Thai sauce as I scanned the shelves for anything tamarind. I bought it. It's honestly not like me to take shortcuts, I swear, but after reading the ingredients and noting that they were all legitimate (i.e.nothing hydrogenated), and that it contained almost all the seasonings the recipe had called for, I bowed my head and went for it. Now I'm not saying this jar of prepared sauce is the reason my dish didn't come out as I would have hoped. It could have been any number of things: I was rushing to finish my dish before my roommate and her boyfriend came home because I knew they wanted to use the kitchen; I dumped in copious amounts of water because things were sticking together, and against my better judgement, I didn't chop the plasticky dried shrimp before tossing the buggers in the pot. After a few rounds of Sriracha and a larger-than-required portion of salty ground peanuts, though, I must say it wasn't half bad.