This is the one noodle dish to master and to love, over all the others (including the best that Italy has to offer). It's so addictive that it alone would keep Thai cuisine alive, were we ever to become too jaded for our own good and eschewed everything else.
Pad Thai is a splendid lesson in how the simple, and bland, rice stick (a.k.a. rice vermicelli) can evolve in the culinary hands of a tasteful culture. The result is so harmonious, so perfect in every way that it would be hard to imagine it without even on
e of its vast symphony of flavors and ingredients. Though daunting at first(so many ingredients), it is actually relatively easy to concoct. The only caveat is that one cannot stint on the oil content, although it appears excessive. Too little oil, the noodles will stick and you'll have a mess in your wok. I've gotten away with 5 tbsp instead of the full 1/2 cup but I had to work awfully fast to avoid the sticking. This one is a treat; give it its full due and it'll pay back in memorable pleasure.
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