For our latest episode of In the Kitchen with Foodism, we head to PAI Uptown at Yonge and Eglinton where chef Nuit Regular fires up the wok and shows us how to make her legendary pad Thai. Amidst the lanterns and murals at her stunning new spot, we get the scoop on the chef's career path from nurse in Northern Thailand to executive chef and co-owner of one of Toronto's most successful restaurant empires.
A Quebec beer as crisp as the season itself
Blanche de Chambly
Once you've made this delicious dish, you'll need a beverage to pair with those deep and nuanced flavours. A Belgian-style wheat beer, that's flavourful and light, will go perfectly with Thai flavours, delivering an extra layer to the dish.
Unibroue’s Blanche de Chambly is not only a match for the season — the crisp, well-balanced beer from Quebec pairs with everything from seasonal salads and white fish to chef Nuit Regular's famous pad Thai.
Regular met her husband Jeff when he was backpacking in Thailand and before long, the pair were making plans to move back to his native Canada. Having shown a talent for cooking while in high school, Regular knew she wanted to bring authentic cuisine to Toronto and opened Sukhothai in 2008.
Fast forward to today and the couple now own multiple spots around the city, including Pai Northern Thai Kitchen, Sabai Sabai and Kiin. As the first Thai Select Ambassador for Canada, she has been recognized by the government of Thailand for the authenticity of her Thai cooking and was awarded the prestigious Thai Select Premium designation for her restaurants. Today, her restaurants are still some of the best examples of authentic Thai cuisine in the city.
Pad Thai is perhaps the most popular Thai dish outside of Thailand — but when Regular first served it, customers were surprised to find it used a tamarind-based sauce instead of ketchup. The sweet, savoury and sour stir-fried rice noodle dish can easily be adjusted to suit your spice level. Chef's addition of roasted peanuts and lime adds a nutty and citrusy coating for an incredibly deep flavour — and pairs nicely with Belgian-style beer like Unibroue’s Blanche de Chambly.
Check out the video above to watch Nuit Regular create this stir-fried sensation.