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I definitely like the idea of something sour to serve as an appetizer to pad thai. I agree with those who said papaya or green mango salad. I also think that tom yum soup may work well too. I think the peanuts in the sate sauce will be redundant with the peanuts in the pad thai.
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It's hard to find a really obvious compliment b/c pad thai already has it all: starch, protein and veggies, as well as just about every texture and flavor one can think of. In Thailand, it's often served with a small plate of sliced banana blossoms, which looks and tastes a little like endive, but is much more astringent. It tastes great with pad thai in much the same way that a hoppy beer does--resetting your palate and making you want another bite.
Lacking banana blossoms, papaya salad would of course be nice, as would anything else similarly fresh and crisp like jicama, julienned granny smith apples, a green salad with lots of citrus flavors (grapefruit?), etc.
Some type of spicy/sour/clear broth would also be nice to sip with pad thai. Simmer some hot peppers in chicken stock till the stock is spicy. Strain out the peppers, add lots of lime juice and a handful of minced thai herbs (some combo of mint, cilatro, basil).
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Grilled green lip mussels on the half shell, maybe?
A sushi bar I used to frequent did them with J. mayo, teriyaki sauce, and nanami togarashi.
A favorite Viet rest topped them with some mixture of fried shallots, mint, and cilantro.
A Thai version might be Thai fried garlic and shallot, basil, Sriracha and kecap manis.
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re: akk
Chicken satay would be great, served with a cucumber salad on the side. Here is a recipe:
1 red chili, finely chopped
4 cucumbers
2 shallots, finely chopped
1 tbsp chopped coriander
1/4 tsp sea salt
2 tbsp sugar
1 1/3 cup vinegar
PreparationWash the cucumbers, cut into quarters lengthwise, then cut across into thin slices. Mix vinegar, sugar and salt together, simmer over medium heat until dissolved and the sauce slightly thickens. Remove from the heat and allow to cool. Just before serving, pour the cold sauce over the vegetables, and sprinkle with chopped coriander on t
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