I started with the Pad Thai recipe from Night + Market and then changed a bunch of things because we are moderate fish sauce enthusiasts. This makes it inauthentic, but I don’t really care about such things at the moment. They also make their own roasted thai chile powder and special peanuts but we’re just not going to be doing that right now either. When we order take out Thai, we usually put curry sauce over our pad Thai because we love sauce, so I added a little coconut milk here. I also always wish there were more vegetables? So I added those too.

We used extra firm tofu, but chicken or shrimp would be fine as well. The book suggests having the chicken brined (soaked in a salty liquid) if you want to take that step.