Pad Thai
Okay. Readers of this blog have accused the Dutch Oven Dudes for propagating lavish prose and hyperbolic superlative.
“When are you going to give a bad review?”
“If I want to read a liberal circle jerk, I’ll read Huff Po.”
When does a blog cease being a blog and become a meme of itself? Today, we take a long hard look in the mirror and offer up an unforgiving, honest review of a meal.
I hate when pad thai is really greasy and overtly peanut. Like someone took a bag of nutter butters and mixed it into some day old lo mein. Pad thai should be complex, fresh and balanced. All of which Adam achieves in spades with his rendition of the classic noodle dish. Nothing “pad”ded about this bra.
A subtle blend of soy sauce, gochujang, and lime juice was inherent and masterfully blended in each bite I took. What could have been a really flat, boring rice noodle actually had a nice fishy/citrusy backbone throughout. Seared shrimp (brown outside, opaque inside), fresh soy-bean sprouts and soapy cilantro served to provide the crisp texture and freshness I alluded to above. Kind of crazy to think that Adam developed this flavor in 20-25 min. Real talk, I haven’t had pad thai this good since Thaise Snackbar Bird in Amsterdam. This is no BS. (I will rue the day that I don’t genuinely enjoy something these guys cook)
Some might liken the Dutch Oven Dude, Adam, to the Beatle, Ringo Starr. True, Ringo is credited for writing only two of the songs in the Beatles anthology. And true, Adam has yet to write a post for our critically acclaimed blog. But svelte dishes like this here Pad Thai is proof that our guy is an indispensable member of this fab four boy band.
Until next week. Cin Cin.
-Dutch Oven Dudes