This is Thailand's best-known noodle dish, with as many variations as there are turkey stuffings in the United States. Traditionally, it is made using wide flat rice noodles, called rice sticks. If there's no time for a trip to the Asian market and your supermarket does not carry them, substitute 8 ounces of fettucine, thin spaghetti, or lo mein noodles. For variety, add cooked shrimp or chicken strips when stirring the completed dish (see the Variations following the recipe.)

6 ounces flat rice noodles (rice sticks)


1 tablespoon cold water

2 teaspoons cornstarch

¾ cup chicken broth

2 tablespoons sugar

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon fresh lime juice

1 teaspoon minced fresh ginger

¼ teaspoon chili powder

¼ teaspoon red pepper flakes, or to taste Dash of salt, or to taste

To complete the recipe

3 eggs

2 tablespoons cold water

1 tablespoon canola oil

1 cup coarsely chopped red bell pepper

1 small onion, cut into ¼-inch-wide strips (about 1 cup)

2 cloves garlic, minced

1 cup fresh bean sprouts

Garnish: chopped dry-roasted, unsalted peanuts, lime wedges, minced fresh cilantro

Bring a large pot of water to a boil over high heat. Add the noodles; cook for about 3 to 5 minutes, or according to package instructions, until the noodles are softened. (Stir occasionally to separate the noodles as they soften.) Drain the noodles in a colander and rinse with cold water. Use kitchen shears to cut the noodles into shorter lengths, about 6 inches long; set aside.

Stir together the cold water and cornstarch in a small nonstick saucepan until smooth. Stir in the remaining sauce ingredients. Cook over medium heat, stirring occasionally, until the sauce thickens to maple-syrup consistency, about 4 minutes. Remove from the heat, cover, and set aside.