When I started brainstorming ideas for the World Foods Fusion Taste team project, I knew that sooner or later I would have to tackle Pad Thai. I tend to make some version or another of pad thai pretty regularly. It's one of those dishes that becomes second nature after making it a few times, it's also pretty forgiving when it comes to substitutions on veggies and proteins.
Pad thai tastes great with the classic addition of bean sprouts and chives, but it works with a whole wide world of other veggies too. Bell peppers and jicama give this particular recipe a southwestern flair, but you should definitely try using snap peas, green beans, kohlrabi, or roasted eggplant sometime. As far as protein goes, these noodles love being topped with lean proteins like tofu, chicken, shrimp, or fish.