Lobster Pad Thai

Lobster Pad Thai

With huge seared scallops. And shrimp. Rice noodles, garlic, snow peas, bean sprouts, cilantro, carrots, and roasted peanuts, I could go on. Rockin’ a lot of stuff here.

Kara and I are making sure we visit our favorite restaurants before we leave LA, and an amazing local Thai place called Ayara is one of them. If/when you’re in LA, you really should go there. When we went the other night, they had a lobster pad thai special. But Kara’s fave is chicken fried rice and mine is their duck curry. So we decided I would make the pad thai myself and we’d stick to our favorites.

This was a challenge, but ultimately a success. When I put this much care into a dish with such expensive ingredients that can be ruined in a matter of seconds, plus rare flavors like tamarind and bold ones like fish sauce, it’s very satisfying to pull it off. Not bragging though; classic dishes like pad thai or even just methods to properly cook shellfish are easy to take for granted and I’m humbled by the experience of others that enables me to eat things this luxurious.

We splurged. We all should.

Bon appétit.