Pad Thai

Having every ingredient prepped and within arm's reach before you start cooking is non-negotiable — pad Thai moves fast once the wok is hot, with no time to chop mid-cook.

Instructions

1. 1

   Soak the rice noodles in room-temperature or lukewarm water for 30–45 minutes, until pliable but still firm (they will finish cooking in the wok). Drain and set aside.

2. 2

   In a small bowl, whisk together the fish sauce, tamarind paste, palm sugar, and rice vinegar to make the pad Thai sauce. Set aside — this is your one chance to prep it, since there's no time once cooking starts.

3. 3

   Heat 1 tablespoon oil in a wok or large skillet over high heat. Add the shrimp (or chicken) and stir-fry until just cooked through, 2–3 minutes. Remove and set aside.

4. 4

   Add another 1 tablespoon oil to the wok. Push everything to one side, crack in the eggs, and scramble quickly, then break into small pieces and mix through.

5. 5

   Add the remaining 1 tablespoon oil, the garlic, and tofu if using, and stir-fry for 1 minute until fragrant.

6. 6

   Add the drained, soaked noodles directly to the wok along with the prepared sauce. Toss constantly with tongs for 2–3 minutes, until the noodles absorb the sauce and turn tender — they'll continue softening as they cook, so don't oversoak them beforehand.

7. 7

   Return the cooked shrimp to the wok along with 1 1/2 cups of the bean sprouts and the green onions. Toss for 1–2 minutes more, until everything is heated through and well combined.

8. 8

   Remove from heat and taste, adjusting with more fish sauce for saltiness or a squeeze of lime for tang.

9. 9

   Transfer to serving plates and top with chopped peanuts, the remaining fresh bean sprouts for crunch, lime wedges, and chili flakes.