Pad Thai

Ingredients

• 4 oz dry rice noodles (medium size)
• 2 tbsp dried shrimp, medium size, chopped
• 3 cloves garlic, chopped
• 1/4 cup shallots, thinly sliced
• 0.5 package (~85 grams) pressed tofu, cut into small pieces
• 3 tbsp finely chopped sweet daikon radish
• dried chilies, roughly broken
• 2 eggs
• 2.5 cups bean sprouts
• 10 stems garlic chives, cut into 2" pieces
• 1/4 cup roasted peanuts, roughly chopped
• 1 lime
• 30 g palm sugar, chopped
• 3 tbsp water
• 4 tbsp tamarind paste/concentrate
• 2 tbsp fish sauce

Method

Pad Thai is built on three moving parts running in parallel: the sauce, the noodles, and the protein-aromatics base. Get these timings right and the dish comes together in the wok in under a minute.

Start the sauce first. Toast 30g palm sugar in a dry pan over medium heat, stirring constantly. The sugar will darken to a deep amber — watch for the moment it smells toasted and nutty, about 4–5 minutes. Add 3 tbsp water off the heat; it will seize and harden immediately. Return to low heat and add 4 tbsp tamarind paste and 2 tbsp fish sauce, stirring until the sugar dissolves back into a glossy, pourable syrup. The acid in the tamarind cuts the richness of the palm sugar whilst the fish-sauce adds umami depth. Set aside and let cool slightly. While the sauce works, soak 4 oz medium rice noodles in room-temperature water for 1 hour. Drain thoroughly — excess water makes the noodles stick. Cut them in half with scissors for easier tossing in the wok.

Heat a wok or large skillet over medium heat with a thin film of oil. Add the tofu (85g, cubed), 3 cloves garlic (chopped), 1/4 cup shallots (sliced thin), 3 tbsp daikon (finely chopped), 2 tbsp dried shrimp (chopped), and 1–2 dried chillies (broken rough). Cook for 3–4 minutes, stirring often, until the garlic turns pale gold and the shallots collapse. The aromatics are the base; they build the savoury foundation. Increase heat to high and add the drained noodles and the prepared sauce. Toss constantly — the noodles absorb the sauce in 90 seconds. They'll look almost dry at first; this is correct. If they bind into a thick mass, add water 1 tbsp at a time.

Push the noodles to the side of the wok. Pool a small amount of oil in the empty space and crack 2 eggs into it. Let the whites set for 15 seconds, then break the yolks and scramble lightly. Fold the noodles over the egg, toss everything together for 20 seconds — the residual heat cooks the egg through whilst stir-frying it into the strands. Turn off heat. Add 2.5 cups bean sprouts and 10 garlic chives (cut to 2-inch lengths). Toss gently for 30 seconds; the residual warmth wilts them without losing their bite. Finish with half of 1/4 cup chopped roasted peanuts, a squeeze of lime, and the remaining peanuts scattered on top.