Pad Thai is more than just a noodle dish; it’s a symphony of flavors – sweet, sour, salty, and savory – all dancing together in a single bite. This iconic Thai street food has captured hearts ...

In a very hot wok, stir-fry eggs, broccoli, chicken, noodles (homemade or store-bought), and seasonings in two batches. Dividing the ingredients up this way limits pan overcrowding, allowing for ...

Rice noodles: Pad thai is made with flat rice noodles, which have a nice bite and bring natural sweetness to the dish. They’re similar in shape to linguine or fettuccine.

Bring the water to a boil in a large pot. Turn the heat off and add the noodles. Let them soak until softened, 1 minute. Drain the noodles and rinse them with cold water. Place them in a large bowl.

Stir in the noodles and sauce and toss and cook 2-3 minutes or until the sauce is bubbling and hot. 5. Serve warm garnished with chopped peanuts, extra green onion and sesame seeds. Enjoy!

In a large pot over medium heat, combine the chicken stock with the ginger and lemongrass. Bring to a boil, lower the heat to low and simmer for 10 minutes. Add coconut milk and chile paste, if ...

(To make this process easier, freeze chicken on a baking sheet 30 minutes, then cut chicken when it’s half thawed.) If you’re using 1 lb. ground chicken, skip this step.

Loaded with vegetables, herbs and chicken, this summery noodle salad, a staff favorite at San Francisco’s Kin Khao, has an addictive dressing of lime, savory fish sauce and chilies.

Despite having a relatively modest menu, Omar’s Thai Beef Noodles & Rice manages to serve most quintessential Thai food. You have your Basil Chicken (S$6) and the more unorthodox Basil Beef (S$8).