Pad Thai

It is a Thai stir-fried rice-noodle dish, commonly made with egg, tofu or prawns, tamarind, fish sauce, sugar and peanuts. Bean sprouts, lime and chilli are often served alongside.

Soak dried flat rice noodles in warm water until pliable but still firm, usually about 20–30 minutes; follow the packet if it gives a different method. Drain them well, then finish cooking them briefly in the hot wok with the sauce.

Mix lime juice with a little brown sugar for a quick substitute: it gives a similar sweet-and-sour balance, though not quite tamarind’s fruity depth. Add it gradually to the sauce and taste before tossing it with the noodles.

Use a very hot wok, cook in small batches and toss the noodles as soon as they go in. If they clump, splash in a little water or sauce; too many noodles in the pan makes them steam and stick.

Yes. For a vegetarian version, use soy sauce or a vegetarian seasoning sauce in place of fish sauce, and omit dried shrimp. Check that the noodles and sauces you choose suit your dietary needs.

Tofu, prawns and chicken are common choices; thinly sliced chicken needs to be cooked through before you add the noodles. You can also leave out meat and fish and use extra tofu.

Refrigerate leftovers in a covered container within two hours and eat them within three to four days. Reheat until steaming hot, adding a splash of water to loosen the noodles.

No. They add crunch and a roasted flavour, but you can leave them out or serve them separately. A squeeze of lime and fresh bean sprouts add brightness and crunch without nuts.