Not even sure you'll even reply but here goes: many, many years ago back in da 90's, my Pops, my older brother and my 10 year old self ate at this Thai restaurant in Akron, OH where my brother had been attending private school at the time and at this Thai joint, we had the absolute best, stir fried, savory noodle dish similar to pad Thai except it didn't have any of the red coloring (the pho noodles remained white in the end product) nor was it sweet at all... I'm in my 30's now and have been searching relentlessly for it... Here's the problem...on the menu it was listed as "pad Thai" when it clearly wasn't...I thought it might have been pad Lao but nope.... Any ideas??? ANYONE???? Short of knowing the restaurant's name (Thai Spicy), that the dish was savory without a gravy, oily, had bean sprouts and green onions from what I recall, I'm stumped...been bothering me for more than two friggin decades, I've inquired about it EVERY chance I got with chefs and Thai restaurants all across the friggin United States to no avail...
THHANK YOU! It was perfect! My family is used to Vietnamese food. I can make a killer NAM COW, my mom , grandmother, and others says it's the best. I really appreciate you sharing this recipe with me. Because of the stress we had a great family dinner❤️
Thank you so much! I love how you explained everything! It was a BIG HIT at my home! Plus I love to cook, DELICIOUS ! I added vegetarian seasoning. I used your method of putting tomatoes in there, I told my mom about it who is authentic. I told her she should give it a try because the recipe that you have is wonderful. Thank you again for sharing your Asian sensation foods easy to make at home. I know how to cook more Vietnamese food than I do Laos, so I'm super excited that I actually cooked this.
this comment totally made my night. thank you for taking the time to write and share my recipe w/your mom! this is exactly why i'm here, to share and share and share! i hope you have a wonderful week!
palm sugar is essentially coconut sugar. it's all natural, milder in sweetness and "healthier", of course everything in moderation. i really like it in asian cooking though because of the controlled sweetness and texture. when it melts down its almost syrup-like. its great in dipping sauces bc it sort of thickens it too. best compared to honey :)
This must be a Hmong version Kua Mee because aint no damn way its made with tomatoes. 🤣 You’re also missing one main component that will need to break all that sweetness. Failed recipe. This aint pad Thai
