Leela • June 25, 2011
Pad Thai Recipe (ผัดไทย) – Part Three: The Notable Ingredients and Garnishes
I have proposed in the first part of the Pad Thai series that the best pan to use to make Pad Thai is a wide, flat-bottomed pan with a nonstick surface, short rims, and great heat retention ability. In the second part of the series, I have proposed that the best rice noodles to use […]
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