Pad Thai

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Soak the rice noodles in warm — not boiling — water for 25 to 30 minutes until pliable but still firm and slightly chalky at the centre. Drain well.

   Mark done Start 25 min timer

2. Warm the tamarind, fish sauce, palm sugar and chilli flakes in a small pan until the sugar dissolves, then taste. It should be sour first, salty second and only just sweet.

   Mark done

3. Prepare everything else and line it up beside the hob. Pad Thai cooks in four minutes and there is no time to chop mid-stir-fry.

   Mark done

4. Heat a wok over the highest heat, add 2 tablespoons of oil and fry the tofu for 3 minutes until golden. Add the prawns and cook 90 seconds until just pink. Remove both.

   Mark done Start 3 min timer

5. Add the remaining oil and fry the shallots, garlic and preserved radish for 45 seconds.

   Mark done Start 45 sec timer

6. Push everything to one side, pour the beaten eggs into the space, let them set for 20 seconds, then scramble roughly.

   Mark done

7. Add the drained noodles and the sauce and toss constantly for 2 to 3 minutes, until the noodles have absorbed the sauce and turned glossy and pliable.

   Mark done Start 2 min timer

8. Return the prawns and tofu, add most of the beansprouts and spring onions, and toss for 45 seconds more.

   Mark done Start 45 sec timer

9. Serve at once with crushed peanuts, the remaining raw beansprouts, lime wedges, chilli flakes and sugar on the side so each person can adjust their own.

   Mark done

Chef’s Tips

• Never boil the noodles. Soaked noodles finish in the wok; boiled ones turn into porridge.
• Cook no more than two portions at a time in a domestic wok, or the temperature crashes.
• The condiment tray is part of the dish in Thailand. Put out sugar, chilli, fish sauce and lime.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A cold Singha or an off-dry Riesling
• Serve with a papaya salad on the side
• Finish with mango sticky rice

Storage & Reheating

Best immediately. Keeps 2 days refrigerated; reheat in a hot wok with a splash of water. The noodles soften on standing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.