This may be made prior to making Pad Thai for Adventurous Kids and Patient Adults, or separately. Only you know what your kids will eat, so consider throwing in garlic, shallots, or shrimp. Despite the flippant title, this is really, really good and indisputably pad Thai. The recipe was adapted from Cook’s Illustrated, July 2002.
|2||tsp. peanut oil|
|4||oz. rice-stick noodles, soaked in hot tap water for 20 minutes, then drained|
|¼||cup Pad Thai Sauce or jarred pad Thai sauce, such as Maesri|
|~||Chopped peanuts, for serving|
|~||Lime wedges, for serving|
Read more in Matthew Amster-Burton’s column about the art of making pad Thai.
This content is from the Matthew Amster-Burton collection.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better