Between seasons, when you’re looking for something warm without being heavy, Pad Thai almost naturally imposes itself. This organic Sriracha version is one we make on an ordinary weekday, without fuss, with what you can easily find. Thirty minutes, a wok, and it’s done.
Ingredients :
- Rice noodles — No need to boil them: a soak in cold water is enough. They finish cooking in the wok by absorbing the sauce, which gives them much more flavor than separate cooking.
- Fish sauce — The ingredient you hesitate to add but without which it tastes nothing. It smells strong in the bottle, but when cooking it blends into the sauce and gives that characteristic marine base of authentic Pad Thai.
- Sriracha — The heat is present but not aggressive. It enhances without burning, with a slight garlic note that pairs well with fresh ginger.
- Fresh ginger — Finely grated, it disappears into the preparation but leaves a gentle, aromatic heat that powdered ginger cannot reproduce.
