I made Pad Thai this past Friday. I changed a few things about how I treated the rice noodles. I didn't soak them, to start. Then when I added the water and chicken broth to it, I poured boiling water over the noodles.
Tofu and Shrimp Pad Thai
Result? Success. Initially, anyways. See how long and luxurious the noodles look?
But, after sitting in the pot for awhile, even with the stove off, the noodles got soggy and broken. FAIL.
Phil said that he and his wife flash boil the noodles and pan fry the rest of the way. That might help take care of the sogginess. But, pan frying noodles isn't my preference, at least not now. So, I must make more adjustments, changes, and refinements.
For now, take a look at some of the component parts of the Pad Thai, which were all cooked separately.
Tasted the rich flavors embedded in the eggs, even after it joined the soup.
Ah, caramelized onion. Love them.
The shrimps could have been a dish by themselves.