A New Variation on Pad Thai Noodles, Sort Of

Pad Thai is the last dish Cafe Drake would order from most Thai restaurant menus as we're usually rewarded with a sticky pile of sticky-sweet noodles. Here is a wonderful recipe for a less cloying vegetarian version. Don't fret over the long ingredients list - we made ours without the bean sprouts or peanuts and substituted soft tofu for the eggs. If you can't find vegetarian oyster sauce just employ the traditional condiment found on all supermarket aisles. No tamarind paste? Swap out with an equal amount of lemon or lime juice. Should you have access to a nearby, well-stocked Asian market, try this dish and the eggplant below dressed with fresh leaves of rau ram, a spicier version of cilantro.

Vegetarian Pad Thai was particularly delicious accompanied by this recipe for Thai-style stir-fried eggplant.