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?
Say goodbye to bad Americanized versions of pad Thai and sesame noodles. We decided to take matters in our own hands in the test kitchen. We figured that authentic ingredients would be part of the ans...
We set out to eliminate sticky noodles, gloppy sauce, and lackluster flavors.
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.
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