Thai

PAD THAI, savory noodles that are a national dish of Thailand, can be made in multiple variations, but cooks must stay on their toes. At its sprightly best, pad Thai has fresh, tangy flavors. The sauce — with a splash of lime or lemon juice — is sweet, sour and spicy. The gently chewy, translucent rice noodles are mixed with a toss of bean sprouts, baby bok choy, slivers of sweet red pepper, string beans and a sprinkle of fresh basil and cilantro. Tiny clouds of scrambled egg and cubes of swiftly sautéed tofu add protein. The final touch is a topping of chopped, roasted, salted peanuts.