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.

Now that you can no longer get great Hagelin's fish cakes, these are the best available. The taste is so clean. Eaten with boiled potatoes and pan fried onion they are fantastic. They taste best made with one day old haddock. Fresher fish than that falls apart and older doesn't taste as good. You can also make these with other fish in the cod family, but haddock is best. I assume you could also make really good fish balls and fish pudding with these ingredients, but have not tried that yet.