One of my favorite dishes. The overall flavor in this recipe is more like what my wife and I experienced eating shrimp pad thai in Thailand, which is not nearly as sweet as the dish typically served in American restaurants. The recipe is different from almost anywhere because I make it using Chinese egg noodles instead of so-called cellophane or glass noodles. The dish originated in China before going to Thailand, so I feel a bit justified to do it for historical reasons, but the main reason I use egg noodles is that they have so much more flavor.
The following old thread from 2 1/2 years ago displays a photo of the ingredients I use to make the dish: https://www.nikoncafe.com/threads/makings-of-shrimp-pad-thai.312687/
Photo of the Setup
The lamp on the tabletop stand lit the background. The small lamp next to it brightened the front of the tabletop on that side to match the brightness of the tabletop on the other side. The large lamp on the left side of this image is the main light. The two flashlights back lit the shrimp and the two scallions at the top of the serving. Twenty focus-bracketed images at Nikon step size 3 were stacked in Helicon Focus at its default settings.
The following old thread from 2 1/2 years ago displays a photo of the ingredients I use to make the dish: https://www.nikoncafe.com/threads/makings-of-shrimp-pad-thai.312687/
Subscribe to see EXIF info for this image (if available)
Photo of the Setup
The lamp on the tabletop stand lit the background. The small lamp next to it brightened the front of the tabletop on that side to match the brightness of the tabletop on the other side. The large lamp on the left side of this image is the main light. The two flashlights back lit the shrimp and the two scallions at the top of the serving. Twenty focus-bracketed images at Nikon step size 3 were stacked in Helicon Focus at its default settings.
Subscribe to see EXIF info for this image (if available)
Last edited: