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Here’s How to Make a Pad Thai Martini

Here’s the thing, I never really expected to find this recipe. Even as I was typing the words into Google, they never felt like a real thing. But as you can tell, here it is: the recipe for a Pad Thai Martini. And here we go.

The original recipe, courtesy of Ryan Patti over at Ceci n’est pas une martini, called for this weird Asian rice and peanut beverage, similar, it seems, to milk tea. But when my local H Mart failed to provide, I had the brilliant idea of switching out the “peanut” part with a can of Thai tea and a spoonful of Thai peanut satay sauce. Which resulted in our version ending up more like alcoholic curry sauce than an actual cocktail.

If you do manage to find the elusive concoction, however, the recipe below should get you the desired effect—which I can only assume is sweet yet savory liquid Thai heaven in a glass. Or, if you don’t find it, you can always try using regular rice punch + peanut rum instead of vodka. Or you can try infusing your rice drink with regular whole peanuts. Feel free to experiment and let us know what works (or doesn’t work) in the comments below!

In any case, just remember that at the end of the day, you’re still trying to make a Pad Thai Martini, and you deserve any and all the consequences that go along with that.

Pad Thai Martini

INGREDIENTS:

  • Vodka (we used Hangar One Mandarin Blossom)
  • Chiao Kuo Rice and Peanut Beverage
  • Soy Sauce
  • Hot Pepper Sesame Oil
  • 1/2 lime
  • 1 inch ginger
  • Salt and pepper

1. To garnish, grill (or thaw) 1 shrimp and skewer it with a cube of extra-firm tofu and a small lime wedge. Chill. Set aside.

2. Start the martini mixture by placing the ginger, lime, soy sauce and sesame oil in the bottom of the shaker. A few cranks of salt and pepper will suffice. Muddle. Add the vodka and peanut/rice drink. Shake, pour, garnish.

The genius of this martini is in the canned peanut/rice drink. The short list of water, sugar, fried peanuts and starch, ensures the drink is uncomplicated. The lime, shrimp, tofu and seasonings all work together to create the flavor of traditional Pad Thai.

Original recipe credit: Ryan Patti / Ceci n’est pas une martini

By Dominique Zamora

Dominique would be a foodie if she had money to pay for food. For now, she gets by just looking at food photography, which results in at least one more starving journalism student every time Instagram breaks down.

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