Pad Thai

The key to this recipe is using the right kind of noodles. Pick a noodle about the width of linguine. Err on the side of wider noodles. Noodles that are too skinny will become mushy. I also believe that the drop lid makes all the difference—it allows the noodles to cook evenly without too much liquid, which can turn them soggy. My recipe tester Laura loves that this pad Thai recipe doesn’t turn out as greasy as some restaurant versions do.