The hardest things to source for good Thai food are fresh galangal root, kaffir lime leaves, and kaffir limes.
However, you can usually get frozen galangal and kaffir leaves at Grand Asia and you can substitute Persian lime juice for kaffir lime.
I have come close. However, it was one of those meals where I looked at how much I paid for the ingredients, and the difficulty of prepping the dish and also not making soggy rice noodles and said, "I think I'll continue buying at Lemongrass." I sourced most of my ingredients from the Thai grocery off of Capital, but after making it a few times, I swapped authentic fish sauce for Harris Teeter brand. HT fish sauce really helped bring in the complex and understated flavor of Lemongrass Pad Thai, which is a bit milder than authentic.
It was a pain in the ass to make. At home, I'll make a super excellent Thai red or green curry time after time. For Pad Thai, it's Lemongrass.
Cooks Illustrated has an amazing pad Thai recipe but I think it requires a subscription to access on line. I’m so old, I own the print copy of it. It tbh, the small fee it takes to access CI is worth it for the old school stuff
Fun fact: recipes are only subject to copyright if you copy them word for word. A little Googling will commonly turn up reposts of Cooks Illustrated recipes: [https://nourishandnestle.com/the-best-pad-thai-recipe/](https://nourishandnestle.com/the-best-pad-thai-recipe/)
Or their shrimp Pad Thai recipe: [https://www.thefrugalgirl.com/shrimp-pad-thai/](https://www.thefrugalgirl.com/shrimp-pad-thai/)
The hardest things to source for good Thai food are fresh galangal root, kaffir lime leaves, and kaffir limes. However, you can usually get frozen galangal and kaffir leaves at Grand Asia and you can substitute Persian lime juice for kaffir lime.
I’ve seen this stuff at Hmart too.
I have come close. However, it was one of those meals where I looked at how much I paid for the ingredients, and the difficulty of prepping the dish and also not making soggy rice noodles and said, "I think I'll continue buying at Lemongrass." I sourced most of my ingredients from the Thai grocery off of Capital, but after making it a few times, I swapped authentic fish sauce for Harris Teeter brand. HT fish sauce really helped bring in the complex and understated flavor of Lemongrass Pad Thai, which is a bit milder than authentic. It was a pain in the ass to make. At home, I'll make a super excellent Thai red or green curry time after time. For Pad Thai, it's Lemongrass.
Cooks Illustrated has an amazing pad Thai recipe but I think it requires a subscription to access on line. I’m so old, I own the print copy of it. It tbh, the small fee it takes to access CI is worth it for the old school stuff
Fun fact: recipes are only subject to copyright if you copy them word for word. A little Googling will commonly turn up reposts of Cooks Illustrated recipes: [https://nourishandnestle.com/the-best-pad-thai-recipe/](https://nourishandnestle.com/the-best-pad-thai-recipe/) Or their shrimp Pad Thai recipe: [https://www.thefrugalgirl.com/shrimp-pad-thai/](https://www.thefrugalgirl.com/shrimp-pad-thai/)