1. Hi Pang. This recipe looks outstanding! I love Pad Thai and I will make this recipe. I just have a couple of questions. What is salted radish and chicharrones? Also, where did you buy the banana flowers. I don’t think I have ever seen them in North America. I am such a fan of your styling and photography! I could stare at it all day long! Such beauty! 😀

    • Pang

      I am glad you got the e-mail I sent to answer your question. I could not post a pic here, otherwise I would have.
      Thank you SO MUCH again for your kind word, Julianna. You are so sweet 🙂
      Huge hugs

  2. I am looking forward to try this recipe! I love pad thai and your recipe looks outstanding! Your photos looks amazing as always!

    • Pang

      Thank you SO SO SO MUCH, Olga. You are SO KIND, and your comment is so sweet. I really appreciate it.
      Let me know how it goes when you get around to try this recipe; I got it from Thai cookbook 🙂
      huge hugs

  3. So so beautifully arranged with the wooden rustic background and the purple orchids….love this! In terms of the recipe, I am not at all familiar with Thai cooking, but love Thai cuisine, yet I don´t know after reading your explanations if I had real or not so real Thai food…..anyway it was good! I´ll try this recipe, hope I find all the ingredients… thanks so much, Pang!

    • Pang

      The thing is there are many variations for Pad Thai recipe to begin with. As long as you like your Pad Thai, I am happy to hear that 🙂
      I think what I was trying to say was that I have never eaten “street food” Pad Thai in the U.S., and I miss that version.
      Sorry for the confusion, Sabine 🙂

      Thank you SO MUCH for your sweet comment, and for liking my photographs. I am always so happy about that. 🙂

      • Oh, nothing to apologize for – sorry from me if I caused the misunderstanding….!

  4. wow, your photos are amazing!! Love it. It’s a lovely recipe post. I do understand about how Thai food you get in the US isn’t same as what you grew up with, and that is fine. It’s same for some Japanese food, I think. Suhi roll isn’t same as sushi roll I grew up with, and I am not sure if traditional sushi roll will fit to everyone’s taste abroad.
    Wondering about banana flowers. You wrote you don’t eat them, but does anyone eat them? Or is it there for decoration?

    • Pang

      Yes, banana flowers are served & eaten with Pad Thai. Most Thais eat them, but I just don’t… hahaha
      I added to the styling because that was how Pad Thai was served in Thailand, just to make it looked more authentic. 🙂

      I think all ethnic food fall under that principle as they need to be adapted for the local, otherwise the restaurants won’t survive. But you got me so curious about Sushi roll. I wonder what the different. Would you please blog about it?

      Thank you SO MUCH for being ‘here’ and for leaving me a comment. I am super happy you like the photographs. 🙂

  5. What a beautiful post. I love the photos, this wooden board has such great colors and texture. It’s very unique, I don’t think I’ve ever seen another one like this. I like especially the first photo, it’s unusual to “restrain” the food to only one quarter of the frame but it really works well in this case. Thanks for sharing! 🙂

    • Pang

      Thank you so so much for your sweet comment; I really do appreciate it SO MUCH.
      I struggled to make Pad Thai looked appetising and different than ones on the web. It took me awhile to come up with this styling.
      I am SO GLAD you like the photographs. 🙂

      If you like the surface, check out http://www.stikwood.com. I bought sample pieces from them, and just stick them on a piece of wood. 🙂

  6. I Love love pad thai and haven’t make it in ages!! thanks for reminding me about this recipe! As always loved your photography!! 🙂

    • Pang

      Oh Irene, thank you so much for stopping by & for your sweet comment. 🙂
      Let me know how it goes when you get around to make it.
      huge hugs to you

  7. This is so gorgeous and your write-up makes it seem very striaghtforward and uncomplicated.
    I also love how you have the name of the dish in the bottom corner. I have to ask, what software do you use to edit your photos?

  8. Wow! I absolutely looove your photos and the wooden board is amazing! Those different textures are so perfect. I actually had a more traditional Pad Thai in Australia and I quite liked it.

    • Pang

      Awwww… thank you SO SO SO MUCH, Oana. I always appreciate your comment; so sweet of you 🙂

      If you like the surface, check out http://www.stikwood.com. I bought sample pieces from them, and just stick them on a piece of wood. 🙂

    • Pang

      Thank you SO MUCH for being ‘here’ and for your wonderful comment, Patty. You are so kind. I appreciate it very much 🙂

  9. I’ve heard similar comments from a Thai friend too about thai food not actually being all that thai at all outside of thailand haha! This version looks great with everything done from scratch! And your styling just continues to be an inspiration for me 🙂 Thank you so much!

    • Pang

      You are so kind, Irene. I really appreciate your comment very very much. I have pinned a lot of your photos, so for you to like my photographs makes me so happy 🙂

      Thank you SO MUCH for being ‘here’ and for your wonderful comment 🙂

    • Pang

      Thank you SO MUCH for your sweet comment, Miriam. I really appreciate it 🙂

    • Pang

      Thank you SO MUCH for being ‘here’ and for your wonderful comment, Sheryl. I appreciate it so much 🙂

  10. Pang!!!!! You are a brilliant, brilliant genius!!!! I seriously squealed in happiness when I saw this (and you are the sweetest for mentioning me in this post!). I was so curious to see your version–I can’t remember if I mentioned that my mom’s friend from Thailand recently shared with me how she makes her incredible pad thai and how I took notes and then promptly lost them! I was so sad. But you have totally saved me with this post because this version looks just like hers! Except better. This has some of the key ingredients she mentioned (sour radish, shallot and taramind), but I’m pretty sure she told me to just go buy pad thai sauce at the store, so I love that your version breaks down the homemade versions of everything!

    Two questions: is it okay to use regular sugar instead of palm sugar? Or will a key flavor be missing? Also, once you make the taramind water, do you usually throw the taraminds away or is there another use for them??

    I cannot wait to make every.single.element of this and blow my friends/bf out of the water with my mad cooking skills!! 😉 YOU’RE THE BEST. Also, this styling is beyond gorgeous!!!!

    • Pang

      Yes, you can use sugar, BUT I really think palm sugar has the element that compliment the sauce, and make it taste close to authentic. Palm sugar can be kept for awhile, and usually is essential for Thai cuisine that I hope you go for it. Besides, whacking it is so much fun. 😛

      Once you make the tamarind water, it should not be anything worth keeping.

      I am so glad you like the recipe, Erika. Luckily, I brought back Thai cookbook from my last trip home, and it’s guarantee to be as authentic as you can get. I am so happy you also like the photographs because I have got to tell you, it took me awhile to end up like this. (phew) 🙂

  11. Hi Pang! Your pictures are beautiful! I am SOOO happy that you posted this – I’ve tried to follow recipes for pad thai in the past, and I have always been disappointed because it didn’t remind me of what I ate in Bangkok. (I lived/worked in Bangkok for 4 months). And I am thrilled that I have a recipe to try now!! … I just have to find some fresh tamarind in Cyprus! I’m sure it’s around! Lovely post! xx Christina

    • Pang

      Thank you SO MUCH, Christina. It’s so sweet of you to stop by; I appreciate it very much. 🙂
      I am SUPER HAPPY you like the photographs. This post happened because of Erika from “Pancake Princess.” If she not requested my take on Pad Thai, I would not have blogged about it 🙂
      Anyway, I am glad you are going to make Pad Thai based on this recipe. Let me know if you have any question. Since you have been in Bangkok for awhile, let me know if you want me to blog about any Thai food 🙂

      Thank you so much again…. huge hugs 🙂

    • Pang

      Yay!!!!! You are here, yay!!!!! 🙂
      Thank you SO MUCH for stopping by & for your sweet comment, Jennifer 🙂

  12. Wow, Pang THESE PHOTOS! They are just gorgeous! Moody and intricate and telling their own story. I love it. I have definitely tried my hand at making pad Thai — a friend of mine has taken it upon himself to study up on it and cook it repeatedly until it feels right. His pad Thai is really good! But I had never known that salted radish or chicharonnes were used in this dish! It just sounds wonderful. I especially love that you make the sauce with your own tamarind concentrate and not any bottled, pre-made stuff! Your pad Thai must be amazing! Especially if it’s anything like these photos. Thanks for sharing!

    • Pang

      Thank you SO MUCH for your sweet comment, Sophie. I am SO HAPPY you like the photographs.

      Yes, chicharrones and salted radish are needed for this “street food” version, and I am quite positive that you & your friend will like them, too. 🙂

      Let me know how it goes when you get around to make it. Thank you SO MUCH again for being ‘here.’ 🙂

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