at one point I wanted to serve pad thai for lunch at my work but didn’t have the equipment or time to do it à la minute, so I took out the stir fry aspect and made this version instead! the ingredients are more or less the same, but this version is served cold like a salad.
plus, burners in home kitchens aren’t powerful enough to get the desired char and wok hay anyway (the flavour from the breath of the wok), so save yourself the hassle from ending up with a gloppy and broken pile of noodles.
this can easily be bulked and prepped the day ahead, just toss the salad in some dressing to keep the noodles from sticking together in the fridge. great option as a packed lunch!Read More
there are a couple of tricks to ultimate fried rice:
1 - use leftover cooked rice rather than freshly cooked rice and store it uncovered in the fridge - the more it dries out, the better the fried rice will be!
2 - use the hottest setting on your stovetop at home
3 - when in doubt, add oil (加油!)