Pad Thai

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Soak noodles until pliable but still firm. Cover with room-temperature water for 20–30 minutes, then drain when flexible but still slightly firm at the centre.

3. 3

   Dissolve tamarind, fish sauce and palm sugar into a balanced sauce.

4. 4

   Sear prawns and tofu in a very hot wok and push aside. Use medium-high heat and work in batches if needed; allow about 5 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

5. 5

   Scramble eggs, add noodles and sauce, then toss until absorbed. Keep the pan over medium heat and stir for 30–60 seconds, stopping while the egg is softly set because it will continue cooking from residual heat.

6. 6

   Fold in sprouts and chives; garnish with peanuts and lime. Use broad, gentle strokes and stop as soon as everything is evenly distributed so delicate ingredients keep their texture.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.