This recipe was in my local Knox News Sentinel Newspaper recently with the clever title “Pad Thai on the Fly” (from Addie Broyles). As an experienced cook and snooty foodie, it lacked nothing! This recipe was simple and amazing. An uplift for an at home cold Covid evening. I can’t wait to make it again!

Here are my own cooking comments.

1. You can use chopped chicken instead of teh shrimp.

2. Go to an Asian market for fresh or at least fresh frozen rice noodles. I can’t handle the dried noodles myself. It makes abig difference.

3. The most recent bottle of fish sauce I have purchased is unusually good (in my opinion). The brand is Tiparos, product of Thailand.

4. Mung Bean sprouts aren’t found in my regular supermarket anymore because they have been known to carry bacteria. Find it at an Asian market, but triple wash it.

5. I always make sure that I purchase only wild caught shrimp from US waters, or sometimes form Argentina because I have found some to be really flavorful. However, I have read that there are not much checking on the people bagging/selling seafood, and very often, wild caught is actually farm-raised. So, even though going to the Seafood Market is more trouble and more expensive, it may be worth it.