My next entry calls for simple syrup, also called sugar syrup, and in case you don’t know how to make it, here it is. As you can see here in the epicurious dictionary, there are three types: thin, medium, and heavy, all depending on how thick and sugary you want it. For the Pad Thai recipe, I used the “heavy” version: Equal parts sugar and water.
- 2 cups sugar
- 2 cups water
- Heat water in a one-quart pan. Add the sugar and dissolve. Bring to a boil, stirring every once in a while.
- Once it’s boiled, remove from heat and let cool. Transfer to jar or tupperware and cover. It can be stored in the fridge for up to 6 months.