I think we’ve found our go to recipe for Pad Thai. The key is to make it quick enough after the noodles are done to prevent them from sticking/clumping together. I add a little oil to them in the strainer to keep them separate and slick. There is nothing worse than a clumped together ball of rice noodles which is what usually end up happening when you get take out. The other key is just the simple three ingredient sauce. It really is as easy as one two three. 1 T. vinegar, 2 T. Asian fish sauce and 3 T. unrefined sugar. The rest is what you want to add (sprouts, peas, tofu, chicken, shrimp, veggies, eggs) and of course the rice noodles. Although any long noodle will do. I like to use the thicker pho noodles. I’ve also added a recipe for an Asian salad dressing which is also a good basic recipe. It was a nice change from our normal vinaigrette and a much better accompaniment to the Pad Thai.
