Pad Thai

Ingredients

• 7 oz (200g) flat rice noodles
• 7 oz (200g) prawns (peeled and deveined)
• 2 eggs
• 2 tbsp avocado oil
• 3 cloves garlic, minced
• 1 cup (100g) bean sprouts
• 2 spring onions, cut into 1-inch (3cm) pieces
• 1/3 cup (40g) roasted peanuts, roughly chopped
• Lime wedges

Pad Thai sauce:

• 3 tbsp tamarind paste
• 2 tbsp fish sauce
• 2 tbsp palm sugar or brown sugar
• 1 tbsp soy sauce

Instructions

1. Soak rice noodles in warm water for 20-30 minutes until pliable but still firm. Drain.
2. Mix all sauce ingredients in a small bowl until the sugar dissolves.
3. Heat oil in a wok over high heat. Cook prawns for 1-2 minutes per side until pink. Remove and set aside.
4. In the same wok, scramble eggs roughly. Push to one side.
5. Add garlic, stir 10 seconds. Add drained noodles and the sauce. Toss vigorously for 2 minutes until noodles absorb the sauce.
6. Return prawns. Add bean sprouts and spring onions. Toss for 30 seconds.
7. Serve topped with peanuts and lime wedges.

Notes

Timing: The estimate allows 30 minutes for soaking the noodles, with the other prep done during the soak, plus 10 minutes of cooking.

Critical insight: Tamarind paste is the non-negotiable backbone of Pad Thai. It provides the signature sour tang that balances the sweet palm sugar and salty fish sauce. If you substitute it with ketchup, you've just made sweet stir-fried noodles with identity issues.

Substitutions: Swap the prawns for thinly sliced chicken breast, firm tofu, or extra vegetables. If you can't find palm sugar, brown sugar is the best alternative. Wide rice noodles can be used if you can't find the traditional medium-width flat noodles.

Storage: Pad Thai is best eaten immediately straight from the wok. Leftovers will keep in the fridge for up to 2 days, but the noodles will absorb moisture and lose their chew. Reheat in a pan with a splash of water, never in the microwave.

Variations: For a vegetarian version, use extra firm tofu and swap the fish sauce for a vegan fish sauce alternative or extra soy sauce. To make it spicy, add 1-2 teaspoons of chili crisp or sambal oelek to the sauce mixture.

Pairs with: Serve with Smashed Cucumber Salad to cut through the richness, or start the meal with Crispy Chicken Tenders for an appetizer.