WASABIMAYONNAISE

Pad Tex:

In the wild, wild west (of berlin), actually kind of in the east considering where we are, Neal made some pad tex as I like to call it: the rules for making such a fine concoction are as follows: add as much beef as possible and give a shake of some pecans from the glorious south and wah-lah you have a rootin-tootin' pad thai that will have the townsfolk kickin' in the saloon doors in.

The pad tex was wonderful: it featured the traditional peanut sauce, bean sprouts, and rice sticks that make up pad thai and was fused with a hearty helping of beef, cucumber, and pecan. We think that the pecans complimented the rice sticks beautiful and in fact could be enhanced with a glaze of honey and perhaps a tinge of brown sugar per Neal's suggestion (although the brown sugar was my idea, as sugar will always be my idea). You have to try this incredible recipe!