Pad Thai

Not too long ago, Pad Thai, a tasty noodle stir-fry, was considered an exotic dish that one ordered at a Thai or Asian fusion restaurant. Today it has gone mainstream, and food writer Mark Bittman of The New York Times has made it more accessible in this simple recipe. There are a few ingredients involved that will make this dish authentic such as the tamarind paste, the fish sauce, and the rice stick noodles you cook by simply soaking rather than boiling. Better grocery stores today will have these ingredients in the Asian or International section, though they are always available at specialty food stores or of course, in Asian markets.

When selecting a wine to pair, consider the sweet (honey) and sour elements (tamarind paste) – but especially the sweet. While the temptation may be to reach for a dry white wine, consider an off-dry white instead. The little bit of sugar actually balances out with the sweetness of the dish so the wine will not taste sweet when enjoyed with the Pad Thai. Riesling often comes up as a solid “go to” wine, but another good option is a Chenin Blanc from California or similarly a Vouvray from France, also made from the Chenin Blanc grape. This wine will work beautifully regardless of what protein you decide to include in your Pad Thai dish – shrimp, tofu, chicken or simply another egg. To update your personal Asian culinary repertoire at home, check out www.nytimes.com .

–Felicia M. Sherbert