I never seem to make Pad Thai the same way twice. Sometimes I'm feeling all traditional and I keep it dry and mild, and other times I'm craving that sweet-and-sour tomato saucy, spicy mess you get at most Thai takeaways. But there are some constants, whatever way I do it. It has … [Read more...] about Sustainable Shrimp and Chicken Pad Thai and the Elements of Thai Flavour Balancing