Pad Thai

Soak rice noodles in warm water for 5–10 minutes until pliable but still slightly firm. Drain and set aside.

Cut protein into bite-size pieces. Slice vegetables into thin strips or bite-size pieces. Mince garlic. Have all ingredients within arm's reach.

In a small bowl, whisk together fish sauce, lime juice, brown sugar, and red curry paste (if using) to make the sauce.

Heat oil in a wok or large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant.

Add protein and cook, stirring occasionally, until nearly cooked through (2–3 minutes for shrimp, 3–4 for chicken or pork).

Add drained noodles and sliced vegetables. Toss and stir-fry for 2 minutes until vegetables begin to soften.

Pour the sauce over the noodles and toss constantly for 2–3 minutes until everything is coated and noodles are tender and glossy.

Remove from heat. Stir in bean sprouts and crushed nuts (if using). Divide between bowls.

Garnish with sliced green onion, sesame seeds, and a lime wedge. Serve immediately and let guests squeeze fresh lime juice over their bowl to taste.