Cook, covered, about 2 minutes or until fully set. Invert the noodle sheet onto a plate and brush with oil. Repeat until all the batter is gone.

R ice noodle dishes are some of the most popular at Asian restaurants—pad see ew, pad Thai, pho, and mei fun—but cooking them at home can be tricky if you’re not familiar with their quirks ...

To make the Pad Thai: Soak the noodles in warm water for 30 minutes, until pliable enough to bend around a finger. (If you’re not using them immediately, ...

Add the coconut milk; cook for 5 minutes. Add chicken stock, fish sauce and sugar; bring to a boil, lower heat and simmer 10 to 12 minutes. Remove from heat; add lime juice and taste for seasoning ...

Add red pepper, snow peas and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in bok choy and cook until wilted, 2 to 4 minutes longer.

Place the scallions in the center of the noodles, and then spoon some of the noodles over the scallions to cover and let steam for 30 seconds. Stir in 3 tablespoons (24 g) of the peanuts.

Cook noodles and vegetables, covered, for 5 to 8 covered, until the sauce has reduced and thickened and the noodles are cooked to at least al dente. Taste and adjust seasoning .