The test kitchen shows you how to make Pad Thai and Sesame Noodles with Shredded Chicken.
The traditional wok is designed to sit in an open cooking pit with flames licking the sides of the vessel—could we find one that worked as well on a stovetop?
Ordered out, this Thai restaurant favorite is often greasy, soggy, and candy-sweet. Made at home, it can taste fresh and vibrant . . . and it cooks in minutes.
We set out to eliminate sticky noodles, gloppy sauce, and lackluster flavors.
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