Roughly chop the radish (if using), chives and peanuts. Devein the prawns, if necessary (I like to leave them unshelled, but it’s up to you), and crack the eggs into a small bowl. Finely chop the garlic and cut the tofu into bite-sized cubes.
Prepare the remaining ingredients and set them out near the hob in the order they go into the pan (as below). Season with chilli, then taste and adjust the balance to suit your palate. Put the fish sauce, tamarind and palm sugar in a small pan and heat gently, stirring to dissolve the sugar, then turn off the heat. While the noodles are soaking, make the pad thai sauce. Drain well and set aside by the hob alongside a small glass of cold water. Begin by soaking the rice sticks in cold water for about half an hour, until pliable but still al dente, rather than soft. Pad thai cooks in minutes, so it’s essential to have all the ingredients prepped and ready before you so much as look at the wok. Lime wedges, chilli flakes, fish sauce and sugar, to garnish 1 Soak the noodles 120g rice noodles, ideally 2-3mm wide flat rice sticks, but any will do reallyĦ0ml fish sauce, or light soy sauce mixed with a little lime juice or rice vinegarĦ0ml tamarind water (or tamarind concentrate thinned with a little water)Ħ0g palm sugar, or maple sugar, maple syrup reduced until caramelised, or dark brown sugarĤ stalks Chinese chives, or spring onions
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