Traditionally pad thai is prepared one plate at a time and tastes the best with the freshest ingredients. Since prep time takes so long, Amy and I (along with her boyfriend, Joshua) thought it'd be fun to prep ingredients for a small group and host a little party where everyone could help prep and also cook their own bowl of noodles.
We used Chez Pim's novella of a recipe and took her advice on using fresh tamarinds instead of store-bought sauce. It makes all the difference but feels really gross to squish into the right consistency.
While we prepped the main ingredients, Joshua made coconut-covered shrimp with sugar-scorched plantains as an appetizer. Everyone who came also brought yummy things like brownies, Greek olives, and
Most of these pictures are of the prep work-- not the actual cooking and the assembly line of ingredients we formed. Nonetheless it was a really great way to spend a Sunday: in the kitchen with really wonderful company.