Home cooking attempt — Pad Thai from scratch

I spent an afternoon making Pad Thai from scratch following a traditional recipe. Getting galangal right was the main challenge — it's not as straightforward as it looks. The balanced between sweet, sour, salty, and spicy result was rewarding once I got it right.

Thai cooking philosophy balances four key flavour profiles in every dish. I served it with Thai iced tea as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Pad Thai yourself gives you a new appreciation for what goes into it at a restaurant.