Takeout is convenient and all. But in the time it takes to wait for delivery, you can make lighter, brighter, fresher pad Thai at home.
Living in a takeout-obsessed metropolis like New York City, I’ve sometimes wondered: how many cases of rice noodles does my local Thai restaurant burn through in an average day? How many spoonfuls of tamarind paste are dolloped into hot woks to melt into tangy noodle-coating sauces? How many fresh limes are squeezed?