Phadd Thai Bann Gog

This recipe produces the best padd thai I have eaten, better than any I have had in restaurants in New York City. One addition we often make is that we cook some shrimp in the mixture of chopped garlic and cilantro roots (maybe the secret why this padd thai is the best) frying in oil initially. Right before the shrimp is cooked through, we take it out to be added again toward the end. We then add the noodles to the fried cilantro roots and garlic. At this point we work very fast in order not to burn the garlic and cilantro root.

It is important to read the recipe thoroughly before use because you have to work fast. Make sure to prepare all ingredients and have them lined up and ready.