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| Pad Woon Sen |
Ann left dinner up to me yesterday. I knew immediately that we needed to do a krapow dish because the Thai basil in the garden is coming in fast and furious now. So I texted her: shrimp and Thai basil or squid and Thai basil. Squid was her choice (and I knew it would be, but I wanted to ask). That girl loves squid; so do I. And that settled it: Squid Krapow for dinner.
Because I am trying to watch my carbs, I decided to forgo the rice with the squid. To complement the spicy squid, I wanted to do Som Tum, green papaya slaw. And so at the market, I grabbed everything I would need that I don't have at home: squid, green papaya, bird chiles, and green beans. I bought green beans because they are fresh and seasonal. I could have bought the traditional long beans, but they looked like hell. Always choose quality over authenticity.
In the afternoon, I prepped both dishes but assembled neither and then went to watch a movie with Ann. After the movie, she insisted that she wanted Pad Thai. I don't keep rice noodles at home because I can buy them fresh at the market when I need them. And I wasn't in the mood for Pad Thai, having just prepped Som Tum and Squid Krapow. But I find it very hard to not please her, so I found a couple bundles of woon sen, cellophane noodles, in the pantry.
From there, I made Pad Woon Sen with the traditional Krapow sauce of oyster sauce, soy sauce, and lots of fish sauce and tossed in all the ingredients for Som Tum: grated papaya, peanuts, green beans, tomatoes, lime juice, and brown sugar. I made this dish grudgingly and
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