Maybe the most famous Thai noodle dish outside of Thailand, a well-made pad Thai has a balance of salty, sour, and sweet flavors. Here, we break down how to make great pad Thai at home with an in-depth look of its key components: aromatics, noodles, sauce, and fresh finishing touches.
Pad see ew is a classic stir-fried noodle dish made with chewy rice noodles, Chinese broccoli, egg, and pork, all coated in a savory soy- sauce blend. It’s a one-plate meal enjoyed as much in Thailand as it is in the US.
Featuring an intensely aromatic and fiery sauce tossed with slivers of tender pork and a balanced amount of noodles, this version of drunken noodles is closer to what you’d find in Thailand than in most US restaurants.
This Thai soup features tender duck with its soy sauce–based broth, topped with garlicky noodles and fresh greens.
A spicy, salty, porky, sour Thai noodle soup topped with soft-boiled eggs, pork balls, minced pork, and fried wontons that is a hearty one-bowl meal.
This adored Thai soup features clear, savory pork stock with marinated sliced pork, rustic meatballs, garlicky noodles, and an array of final garnish and seasonings.
This clear, umami-rich pork stock serves as the backbone to some of the tastiest Thai noodle soups you’ll ever eat.
