Pad Thai

Instructions

Step 1 — Soak the Noodles

Place dried rice noodles in a large bowl and cover with boiling water. Soak for 5 minutes, then drain and rinse under cold water. Do not soak longer than 5–10 minutes or they will become too soft.

Step 2 — Make the Sauce

Whisk together in a small bowl until the sugar dissolves:

• 1½ tbsp tamarind puree
• 3 tbsp brown sugar
• 2 tbsp fish sauce
• 1½ tbsp oyster sauce

Set aside.

Step 3 — Stir-Fry the Base

1. Heat 2 tbsp cooking oil in a large non-stick pan or wok over high heat.
2. Add garlic and sliced onion. Stir-fry for 30 seconds until fragrant.

Step 4 — Cook the Shrimp

Add shrimp and cook for 1–2 minutes, tossing until mostly cooked through (they will finish cooking later).

Step 5 — Scramble the Eggs

Push shrimp to one side of the pan. Pour the whisked eggs onto the empty side. Scramble until just set, then fold together with the shrimp. Add a splash more oil if needed.

Step 6 — Add Noodles & Sauce

1. Add bean sprouts, tofu, and soaked noodles to the pan.
2. Pour the sauce over everything.
3. Toss gently for about 1½ minutes until the sauce is fully absorbed and noodles are coated.

Step 7 — Finish

Add garlic chives and half the peanuts. Toss quickly for 30 seconds and remove from heat.

Serve

Plate immediately and top with:

• Remaining peanuts
• Lime wedges on the side
• A pinch of ground chilli
• Extra bean sprouts

Squeeze fresh lime juice generously over the noodles just before eating.