I don't know about you, dear reader, but when I see something advertised as "pleasantly funky," hoo boy, I'm the first one to line up. (Is there anything better than "pleasantly funky" cheese? No.) I've been wanting to attempt Pad Thai for a while now, and when I saw this recipe in Bon Appetit--from Pok Pok overlord Andy Ricker, no less--I knew I had to give it a try. And I'm glad I did. You should too.
