There isn’t a Thai restaurant in America that hasn’t tackled this classic. In fact, the great thing about Pad Thai is that the number of interpretations is almost as numerous as the restaurants turning them out. Thai-style fried noodles are paired with chicken, prawns, pork and other meats. The sauce can be heavy and oily or light, fishy and salty or sweet. The vegetables thrown into the recipes vary as well. Bean sprouts, chilis, basil, cilantro, radish, garlic and chives are all common inclusions, but certainly not strict additions. Basically, if you can find it in the produce department you can most likely incorporate it successfully into your Pad Thai.

A great Pad Thai is stir fried in a hot wok. This style of cooking is fast paced and takes practice, but will yield fresh dishes that rival take outs in the area. If we knew how to make our own fortune cookies, we might never leave the house. Take your time trying this recipe and be prepared for a few batches of sticky, dry, or underdone noodles. Keep at it, it shouldn’t take long to perfect your Pad Thai.