Pad Thai (Stir-Fried Rice Noodles)

Method

1. 1

   Soak the noodles in room-temperature water for 45 minutes until bendy but still firm, then drain.

   💡 Cold soaking, never boiling — boiled noodles turn to mush the moment they hit the wok.

2. 2

   Warm the tamarind, fish sauce and palm sugar together, stirring until dissolved into a sauce.

3. 3

   Get the wok smoking hot with the oil. Fry the tofu, dried shrimp, shallots and garlic for 1 minute, then the fresh shrimp until just pink.

4. 4

   Add the noodles and sauce and toss constantly, letting the noodles catch on the hot metal for a whisper of char.

   💡 If the noodles stiffen before they're tender, splash in a spoonful of water and keep tossing.

5. 5

   Push everything aside, crack in the eggs, let them set halfway, then scramble through the noodles.

6. 6

   Fold in the bean sprouts and garlic chives off the heat so they keep their snap.

7. 7

   Plate with crushed peanuts, chili flakes and a lime wedge for each person to season their own.