So here’s a mystery for you: why does the Pad Thai made by Chinese places taste better than Pad Thai made by Thai restaurants?
Maybe this is not a universal rule, but it sure holds true in Philly. I’ve been to at least three Thai joints here, and only two Chinese places (one of which is our regular: Square on Square), and I have to give it to world’s oldest civilization: they know how to culture-hop.
For anyone unfamiliar with the dish, Pad Thai is a stir-fry noodle dish that usually has some combination of a meat (usually shrimp), tofu, peanut crumbles and egg. It’s usually served with bean sprouts and a wedge of lemon or lime and can be considered, along with fried rice, the very definition of Asian comfort food.
This weird contradiction of tastes, in which I prefer the “fake” version over the authentically prepared food, got me thinking about other such anomalies. The only one that popped into my head was syrup.
Am I the only one that prefers to drown my waffles in Aunt Jemima rather than natural tree blood?
I think not.