As pad thai is one of the most popular street foods in Thailand, she encouraged us to approach it at home the way the street vendors do: the prep is already done, so you can finish it in a flash. It received a Michelin star a year after it opened because why do anything mediocre?īut in 2007, she wrote a seminal post called Pad Thai For Beginners that I’ve read and reread so many times over the years, I’ve practically memorized it. Pim wrote Chez Pim for many years before moving onto make jams (still the best apricot I’ve ever had) and then, homesick for the food she missed from growing up in Bangkok and disappointed by the versions of Thai food she saw in American restaurants (and “the tyranny of peanut sauce”), opened her first restaurant, Kin Khao, in San Francisco in 2014. Like a lot of people who go way back in the land of food blogs, I learned how to make pad thai from Pim Techamuanvivit.
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