Pad Thai

This is Thailand's best-known noodle dish, with as many variations as there are turkey stuffings in the United States. Traditionally, it is made using wide flat rice noodles, called rice sticks. If there's no time for a trip to the Asian market and your supermarket does not carry them, substitute 8 ounces of fettucine, thin spaghetti, or lo mein noodles. For variety, add cooked shrimp or chicken strips when stirring the completed dish (see the Variations following the recipe.)

6 ounces flat rice noodles (rice sticks)

Sauce

1 tablespoon cold water
2 teaspoons cornstarch
¾ cup chicken broth
2 tablespoons sugar
2 tablespoons oyster sauce (see Tip)
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon fresh lime juice
1 teaspoon minced fresh ginger
¼ teaspoon chili powder
¼ teaspoon red pepper flakes, or to taste
Dash of salt, or to taste

To complete the recipe

3 eggs
2 tablespoons cold water
1 tablespoon canola oil
1 cup coarsely chopped red bell pepper
1 small onion, cut into ¼-inch-wide strips (about 1 cup)
2 cloves garlic, minced
1 cup fresh bean sprouts
Garnish: chopped dry-roasted, unsalted peanuts, lime wedges, minced fresh cilantro

Bring a large pot of water to a boil over high heat. Add the noodles; cook for about 3 to 5 minutes, or according to package instructions, until the noodles are softened. (Stir occasionally to separate the noodles as they soften.) Drain the noodles in a colander and rinse with cold water. Use kitchen shears to cut the noodles into shorter lengths, about 6 inches long; set aside.

Stir together the cold water and cornstarch in a small nonstick saucepan until smooth. Stir in the remaining sauce ingredients. Cook over medium heat, stirring occasionally, until the sauce thickens to maple-syrup consistency, about 4 minutes. Remove from the heat, cover, and set aside.

While the sauce is cooking, whisk the eggs in a small bowl; add the water. Set aside.

Heat the oil in a large nonstick sauté pan over medium-high heat. Add the bell pepper, onion, and garlic; cook, stirring constantly, until crisp-tender, about 3 minutes. Add the eggs; continue cooking, stirring constantly, until the onion is tender and the eggs are cooked through, about 1 minute. Remove from the heat.

Immerse the cooked noodles in a pan of cold water; swirl them with your hands to separate. Without draining in a colander, lift handfuls of the noodles from the bowl; let drain slightly, then transfer them to the sauté pan.

Add the bean sprouts and sauce to the sauté pan; stir the mixture gently over medium heat just until heated through. Taste and adjust the seasoning.

Variations

Reduce the eggs to 2. Add 8 ounces medium shrimp (shelled and deveined): Before cooking the vegetables, heat 1 tablespoon canola or safflower oil in the sauté pan over medium-high heat. Add the shrimp and stir constantly until cooked through, about 2 to 3 minutes. Using a slotted spoon, transfer to a bowl; cover to keep warm and set aside. Add the cooked shrimp to the dish along with the noodles.

Add 8 ounces boneless, skinless chicken breasts cut into 2-inch by ½-inch strips: Cook for about 5 minutes, or until cooked through, following the same procedure as for shrimp.