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Narrow Results You've Selected: Recipe Thai Pasta Saveur Remove all Difficulty Easy (3) Course Main Course (2) Side Dish (1) Soups & Stews (1) Season Winter (3) Fall (2) Spring (1) Occasion Christmas (1) Cocktail Party (1) Technique Saute (2) Brine (1) Fry (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Topic:Recipe,Cuisine:Thai,Main Ingredient:Pasta,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 01/30/2013 Chilled Sea Urchin and Farro Pasta The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria. Issue #153 05/31/2007 Mee Teow (Stir-Fried Rice Vermicelli with Black Pepper and Chinese Chives) Lip-curlingly pungent and utterly delicious, this garlic-and-pepper-seasoned dish is southern Thai, through and through. Issue #103 03/19/2002 Curry Noodle Soup In Thailand, kao soi is made with ba mee, a variety of egg noodles, that can be difficult to find in the U.S. But lo mein–style Chinese egg noodles are a good substitute. Issue #18 03/19/2002 Pad Thai While traveling in northern Thailand, we ate versions of this ancient noodle dish everywhere from street carts to fancy restaurants. Issue #18

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