Creamy, salty, sweet, spicy, crunchy…those are only a fraction of the descriptors you can use when describing a dish that can only be found in the northern mountains of Thailand. Reminiscent of a yellow curry, this “soup” is creamier and sweeter than any curry I have ever eaten.
I generally dislike most curry, and until I spent a whooping $1.50 at a Chaing Mai hole-in-the-wall to try this popular dish, my recent fondness of curry had not spurred.
Since returning home to my normal 9-5, I have genuinely missed the kind people of Thailand and its beautiful cities. If you know me personally, you know it is a trip I just can’t stop talking about. (Sorry, friends.) My husband thinks I am crazy because I have craved Pad Thai at least once a week since returning Stateside.
What better way to pay homage to such a wonderful vacation than to try and recreate one of best dishes we tried. Though, my husband really liked the scorpion he ate at the night market, and that probably takes the cake for the most adventurous thing eaten on our trip.
Beware, this recipe has a ton of ingredients. The good news is most of the weird ones can be found at any local Asian market. I would not recommend trying to make this dish if you are a new cook.
Unlike many recipes you will find online for this dish, this one requires you to make your own curry paste — a rewarding but exhausting venture. Also, be sure to get fresh noodles, as the dried ones do not fry well.
You will notice in my pictures that my noodles are thin, do not make that mistake either.Thicker is better!