This fast version of American-style pad thai comes together in just 30 minutes. Look for the noodles in the Asian section of markets. / © Kate Mathis
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
As bad as the Chinese food is in my neighborhood, the Thai is worse—primarily because the restaurants promise so much with their artful storefronts and quaint Siamese decor—but they always fall short. Too sweet, too spicy, no subtlety...the list goes on. Honestly, it's like they're catering to a bunch of Americans. Strangely though, I can get loads of great Asian ingredients, which means I can DIY. (DIM?) Thai food can be a bit sweet, but it's the balance of sweet, salty and tart that I especially love. This quick pad thai is just that—a nicely balanced quick version that certainly stands up to (if not smacks down) any restaurant pad thai I've ever had. SEE RECIPE »