Traditionally pad thai is prepared one plate at a time and tastes the best with the freshest ingredients. Since prep time takes so long, Amy and I (along with her boyfriend, Joshua) thought it'd be fun to prep ingredients for a small group and host a little party where everyone could help prep and also cook their own bowl of noodles.
We used Chez Pim's novella of a recipe and took her advice on using fresh tamarinds instead of store-bought sauce. It makes all the difference but feels really gross to squish into the right consistency.
While we prepped the main ingredients, Joshua made coconut-covered shrimp with sugar-scorched plantains as an appetizer. Everyone who came also brought yummy things like brownies, Greek olives, and the most beautiful berries I've ever seen.
Most of these pictures are of the prep work-- not the actual cooking and the assembly line of ingredients we formed. Nonetheless it was a really great way to spend a Sunday: in the kitchen with really wonderful company.