2 tbsp oyster sauce (Lee Kum Kee, Green Label); 1 tsp sugar; 1 / 4 cup thai basil, chopped*; 1 package of wide rice noodles; 1 lb (I would use 1/2 lb next time or chicken breast — you can use ...

Fill a large bowl with lukewarm water and submerge one rice paper sheet at a time for about 10-15 seconds—just until soft but still manageable.

In wheat-based pastas, gluten acts as a scaffold.It forms when two proteins, gliadin and glutenin, bond to create a firm, elastic molecular network. When a noodle cooks, its starches absorb water ...

Kat Thompson is the associate editor of Eater at Home. Her areas of expertise include cookbooks, home cooking, and Southeast Asian cuisine. Previously, she was a staff writer at Thrillist.

2 camps formed after our first taste of the pad thai.I loved that it was outrightly sweet, savoury and greasy — the pillars of every plate of pad thai.My mom found it criminal that there was a ...