Take a break from composing text messages and compose instead a bowl of pad Thai, a tangle of noodles punctuated by pepper and peanuts. It engenders actual conversation, which all generations find delicious.

Prep: 45 minutes

Cook: 5 minutes

Makes: 2 to 3 servings

4 ounces pad Thai rice noodles

6 ounces boneless, skinless chicken breast, sliced into thin strips

¼ teaspoon kosher salt

1 teaspoon each: cornstarch, sesame oil

2 tablespoons each: lime juice, fish sauce

1 tablespoon each: brown sugar, Thai chili sauce

½ teaspoon crushed red chili flakes

1 cup peanut oil

1 egg, lightly beaten

3 green onions, white and green, thinly sliced

1 cup thinly sliced (on the diagonal) sugar snap peas

3 tablespoons chopped roasted peanuts

2 tablespoons each, chopped: cilantro, basil

1 lime, cut into wedges

Soak: Settle the noodles in a bowl. Douse them with hot tap water. Soak them for 30 minutes. Drain and rinse them under cold water. Set aside.

Marinate: Toss the chicken with the salt, cornstarch and sesame oil. Set aside.

Stir: Mix together the lime juice, fish sauce, brown sugar, chili sauce and red chili flakes. Set aside.

Organize: Set a colander over a bowl and keep it handy. Find the oven mitts. Set out all the ingredients, in order.

Sizzle: In a wok (or heavy skillet), heat the peanut oil over medium-high heat. When it’s very hot, add the chicken. Stir. Slip on mitts. When the chicken turns white — about 1 minute — carefully pour the chicken and oil into the colander, letting the chicken drain and the oil collect in the bowl.

Toss: Measure 3 tablespoons oil back into the wok. When it’s very hot, pour in the egg, stirring briefly to scramble; push the egg up the side of the pan. Tumble in the green onions, stirring to coat them with oil. Tumble in the snap peas, stirring to coat them with oil. Stir in the noodles. Add the chicken. Toss everything (including the egg) together.

Serve: When the noodles are very hot, pull the wok off the heat. Pour in the lime juice mixture; toss to coat. Stir in the peanuts, cilantro and basil. Enjoy the pad Thai hot with lime wedges.

Adapted from Big Bowl, Chicago.