Pad Thai

Let's cook

1. 1

   Soak the noodles

   Soak the rice noodles in warm — not boiling — water for 30 minutes until pliable but still firm with a white core. Drain well.

   💡

   Boiling the noodles is the classic mistake. They finish cooking in the wok; boiled noodles turn to paste.

2. 2

   Mix the sauce

   Stir the tamarind, fish sauce, and sugar together until the sugar fully dissolves. Taste — it should be aggressively sour, salty, and sweet all at once. Adjust before it goes near the pan.

   💡

   Get the sauce right in the bowl. There is no time to fix it once the wok is going.

3. 3

   Sear the protein

   Heat 2 tbsp oil in a wok over high heat. Fry the tofu until golden on all sides, then add the shrimp and cook 90 seconds until just pink. Remove both.

4. 4

   Start the noodles

   Add the remaining oil, then the garlic and dried shrimp for 20 seconds. Add the drained noodles and the sauce. Toss constantly for 2–3 minutes until the noodles absorb the sauce and turn glossy amber.

5. 5

   Add the egg

   Push the noodles aside, pour the beaten egg into the empty space, let it set for 15 seconds, then scramble roughly and fold through the noodles.

6. 6

   Finish fast

   Return the shrimp and tofu, add the bean sprouts and scallions, and toss for 45 seconds — the sprouts should stay crunchy. Serve with peanuts, lime, and chilli flakes.

Nutrition & Safety