Pad Thai

Method

1. 01

   Step 1: Soak the noodles

   Cover the noodles with room-temperature water and leave for 40 minutes. They should be bendy but still firm, with a whitish core. Drain.

2. 02

   Step 2: Make the sauce

   Warm the tamarind, fish sauce and sugar in a small pan until the sugar melts. Taste — it should be sour, salty and sweet all at once.

3. 03

   Step 3: Prep everything

   Cut the tofu into 1.5 cm cubes, finely chop the shallot and garlic and cut the chives into 4 cm lengths. Line everything up by the stove — the cooking takes minutes.

4. 04

   Step 4: Fry tofu and shrimp

   Heat the oil in a wok over high heat and fry the tofu for 3 minutes until golden. Add the shallot and garlic for 30 seconds, then the shrimp for 1–2 minutes until pink.

5. 05

   Step 5: Scramble the eggs

   Push everything to one side, crack the eggs into the empty space and stir until almost set, then mix them in.

6. 06

   Step 6: Add the noodles

   Add the noodles, pour over the sauce and 2–3 tbsp water. Toss with tongs for 3–4 minutes until the noodles have soaked up the sauce and turned tender. If they are still firm, add another spoonful of water.

7. 07

   Step 7: Serve

   Toss in half the bean sprouts and the chives for 30 seconds. Pile onto plates, sprinkle with peanuts and chilli flakes and add the remaining sprouts and lime wedges.