Tasting notes: Asian dishes and dry whites and sparklings are a classic pairing and we think this pad thai is great with the Brut Rosé,

Alan's Tips: For cooking this dish, it is best to fire up the wok as hot as you can get it. I have yet to find a stove from which I don't want a little more heat. Slower cooking will result in a mushy finished dish. Also, if you can get someone to help with all the chopping, it will be a lot faster! 

Recipe:

• In a bowl combine the sugar, lime juice, fish sauce, vinegar and paprika. Set it aside.
• Soften the noodles in boiling water until they are just al dente. Rinse with cold water and set aside. (Use several quarts of well-salted water)
• Warm a little oil and fry the eggs in a wok until scrambled. Remove and set aside.
• Heat 2 tbsp peanut oil in wok. Add garlic and cook for 30 - 60 seconds.
• Add chili pepper and chicken. Stir-fry until just barely cooked through.
• Add noodles and sauce mixture. Stir-fry 3 – 5 minutes stirring frequently to mix until all ingredients are well cooked. Add bean sprouts (optional), peanuts and egg; mix to combine.
• Serve immediately with lime wedges, cilantro and fresh chilies.

Photo courtesy of allrecipes.com, Transmonicon