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Pad Lao: Wide rice noodles stir-fried over high heat in a wok with egg, garlic and fresh vegetables such as cabbage, bean sprouts and green onion. The sauce is savory and a little sweet, with a mild kick of chili, and the noodles pick up a smoky “wok” flavor from the heat. It’s less sweet than Pad Thai and more savory and garlicky, closer to how noodles are cooked in a Lao home. Finish it with a squeeze of lime and a few chili flakes to taste. It comes hot and packed to go.
Pad Lao: Wide rice noodles stir-fried over high heat in a wok with egg, garlic and fresh vegetables such as cabbage, bean sprouts and green onion. The sauce is savory and a little sweet, with a mild kick of chili, and the noodles pick up a smoky “wok” flavor from the heat. It’s less sweet than Pad Thai and more savory and garlicky, closer to how noodles are cooked in a Lao home. Finish it with a squeeze of lime and a few chili flakes to taste. It comes hot and packed to go.