Note: This is a vegan or vegetarian entree if you use a substitute for fish sauce.

Pad Thai takes quite a bit of prep but once you have finished the chopping up the cooking takes almost no time at all. I added some slivered snow peas and carrots and substituted firm tofu for the shrimp to the basic Food and Wine recipe.

If you are afraid to try making Pad Thai this is a good place to start. There are no unusual ingredients such as tamarind or exotic spices. I have made it with shrimp and tofu but I am sure it is equally good with pork or chicken.

Pad Thai with tofu