Back East, in Thai restaurants, Pad Thai is a blonde color, fairly dry, and it is generally completely light and edible, a safe fallback in a lousy restaurant.
In the Pacific northwest, Pad Thai is sort of mauve in color, sloppy wet, and reminiscent of heated up Russian dressing, maybe with some tamarind stirred in.
Anybody know what this is about? Do they have the East Coast variety here?
Updated 1 year ago | 5
Updated 11 months ago | 0
Updated 1 year ago | 0
Updated 2 years ago | 10
Updated 4 hours ago | 22