Pad Thai

Name: Pad Thai
Total time: 43 min
Yield: 4 servings
Ingredients: 400 g Dried flat rice noodles; 1,000 ml Water; 60 ml tamarind paste; 60 ml Fish sauce; 40 g Palm sugar; 4 piece Shallots; 4 clove Garlic; 60 g preserved radish; 80 g Roasted peanuts; 60 g Garlic chive; 200 g Extra-firm tofu; 2 piece Lime; 20 ml Vegetable oil; 300 g raw prawns; 40 g Dried shrimp; 30 ml Vegetable oil; 30 ml Vegetable oil; 4 piece Egg; 200 g mung bean sprouts; 1 tsp Chilli flakes

43 min · 21 min active · makes 4 pieces · ~3.05 kg · Trivial

Pad Thai with roasted peanuts, extra-firm tofu, and raw prawns tossed in fish sauce tamarind glaze with preserved radish and dried shrimp.

See more →

Pad Thai

Pad Thai with roasted peanuts, extra-firm tofu, and raw prawns tossed in fish sauce tamarind glaze with preserved radish and dried shrimp.

See more →

TOTAL TIME

43 min

ACTIVE TIME

21 min

QUANTITY

4 pieces · ~3.05 kg

DIFFICULTY

Trivial

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/18

Tools0/11

Ingredients

0/18 gathered · 4 servings

400g

1,000ml

60ml

40g

4piece

4clove

60g

80g

60g

200g

2piece

80ml

300g

40g

4piece

200g

1tsp

#	Quantity	Notes	State
1	400g	—	—
2	1,000ml	—	—
3	60ml	—	—
4	60ml	—	—
5	40g	—	—
6	4piece	—	—
7	4clove	—	—
8	60g	—	—
9	80g	—	—
10	60g	—	—
11	200g	—	—
12	2piece	—	—
13	80ml	—	—
14	300g	—	—
15	40g	—	—
16	4piece	—	—
17	200g	—	—
18	1tsp	—	—

Tools

16 items

Serveware

1 item

Procedure

46 steps

1 of 46

Put the dried flat rice noodles into the large bowl.

Dried flat rice noodles · 400 g

⏱ 10s

ResultDried flat rice noodles

2 of 46

Pour enough room-temperature water over the noodles to cover them completely.

Water · 1,000 ml

⏱ 10s

ResultDried flat rice noodles and water

3 of 46

Leave the noodles to soak until pliable and opaque but still firm to the bite, about 30 minutes — they will finish cooking in the wok.

⏱ 30 min

ResultSoaked rice noodles

4 of 46

Tip the soaked noodles into the colander and shake well to drain off all the water.

Soaked rice noodles · step 3

⏱ 20s

ResultDrained soaked noodlesused in step 36

5 of 46

Spoon the tamarind paste into the small bowl.

Tamarind paste · 60 ml

⏱ 10s

ResultTamarind paste

6 of 46

Pour the fish sauce into the small bowl with the tamarind.

Fish sauce · 60 ml

⏱ 8s

ResultTamarind paste and fish sauce

7 of 46

Add the palm sugar to the small bowl.

Palm sugar · 40 g

⏱ 8s

ResultTamarind paste and fish sauce and palm sugar

8 of 46

Stir everything together until the palm sugar has fully dissolved into a smooth, dark sauce.

⏱ 30s

ResultPad thai sauceused in step 37

9 of 46

Peel the shallots and discard the skins.

Shallots · 4 piece

⏱ 40s

ResultPeeled Shallots

10 of 46

Finely chop the peeled shallots into small, even pieces.

Peeled Shallots · step 9

⏱ 45s

ResultFinely chopped shallots

11 of 46

Scrape the chopped shallots into a small bowl to keep them ready.

Finely chopped shallots · step 10

⏱ 8s

ResultFinely chopped shallots

12 of 46

Crush each garlic clove flat with the side of the knife and slip off the skin.

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

13 of 46

Finely chop the peeled garlic cloves into a fine mince.

Peeled garlic cloves · step 12

⏱ 40s

ResultFinely chopped garlic

14 of 46

Scrape the chopped garlic in with the shallots and set aside.

Finely chopped garlic · step 13

⏱ 8s

ResultFinely chopped garlic and finely chopped shallotsused in step 32

15 of 46

Roughly chop the preserved radish into small pieces, discarding any very tough outer pieces.

Preserved radish · 60 g

⏱ 30s

ResultRoughly chopped preserved radish

16 of 46

Scrape the chopped preserved radish into a small bowl and set aside.

Roughly chopped preserved radish · step 15

⏱ 8s

ResultRoughly chopped preserved radishused in step 34

17 of 46

Roughly chop the roasted peanuts so they are coarse and nubbly rather than fine.

Roasted peanuts · 80 g

⏱ 30s

ResultRoughly chopped roasted peanuts

18 of 46

Tip the chopped peanuts into a small bowl and set aside.

Roughly chopped roasted peanuts · step 17

⏱ 8s

ResultRoughly chopped roasted peanutsused in step 48

19 of 46

Trim the root ends from the garlic chives and discard them.

Garlic chive · 60 g

⏱ 15s

ResultTrimmed garlic chives

20 of 46

Cut the trimmed garlic chives into 4 cm lengths.

Trimmed garlic chives · step 19

⏱ 20s

ResultCut garlic chives

21 of 46

Place the cut garlic chives into a small bowl and set aside.

Cut garlic chives · step 20

⏱ 8s

ResultCut garlic chivesused in step 43

22 of 46

Slice the tofu into 1 cm thick slabs, then cut each slab into 1 cm cubes.

Extra-firm tofu · 200 g

⏱ 30s

ResultSliced tofu

23 of 46

Transfer the tofu cubes to a medium bowl.

Sliced tofu · step 22

⏱ 8s

ResultSliced tofuused in step 28

24 of 46

Cut each lime in half through the middle.

Lime · 2 piece

⏱ 15s

ResultLime halves

25 of 46

Put the lime halves into a small bowl and set aside for serving.

Lime halves · step 24

⏱ 8s

26 of 46

Pour a thin layer of vegetable oil into the wok.

Vegetable oil · 20 ml

⏱ 8s

ResultVegetable oil

27 of 46

Set the wok over the highest heat you have and wait until the oil shimmers and just begins to smoke.

⏱ 1 min

ResultHot oil

28 of 46

Slide the tofu cubes into the hot wok in a single layer.

Sliced tofu · step 23

⏱ 8s

ResultHot oil and sliced tofu

29 of 46

Fry the tofu, turning it every minute or so with the spatula, until it is golden and firm on all sides, then push it to one side of the wok.

⏱ 4 min

ResultGolden fried tofu

30 of 46

Add the raw prawns to the empty side of the wok.

Raw prawns · 300 g

⏱ 8s

ResultGolden fried tofu and raw prawns

31 of 46

Stir-fry the prawns, tossing them with the spatula, just until they curl and turn pink all over, then stir them together with the tofu.

⏱ 1 min 30s

ResultPink cooked prawns with golden tofu

32 of 46

Tip in the chopped shallots and garlic.

Finely chopped garlic and finely chopped shallots · step 14

⏱ 8s

ResultFinely chopped garlic and finely chopped shallots and pink cooked prawns with golden tofu

33 of 46

Add the dried shrimp to the wok.

Dried shrimp · 40 g

⏱ 8s

ResultPink cooked prawns with golden tofu and dried shrimp mixture

34 of 46

Add the chopped preserved radish to the wok.

Roughly chopped preserved radish · step 16

⏱ 8s

ResultPink cooked prawns with golden tofu and dried shrimp mixture

35 of 46

Stir-fry everything together, scraping the bottom of the wok constantly, until the shallots and garlic are fragrant and golden, about 1 minute.

⏱ 1 min

ResultFragrant stir-fried base

36 of 46

Add the drained soaked noodles to the wok and spread them out over the base.

Drained soaked noodles · step 4

⏱ 10s

ResultFragrant stir-fried base and drained soaked noodles

37 of 46

Pour the pad thai sauce evenly over the noodles.

Pad thai sauce · step 8

⏱ 8s

ResultFragrant stir-fried base and drained soaked noodles and pad thai sauce

38 of 46

Drizzle the extra vegetable oil around the edge of the wok to help the noodles fry rather than steam.

Vegetable oil · 30 ml

⏱ 8s

ResultDrained soaked noodle mixture

39 of 46

Toss and fold the noodles continuously with the spatula, keeping the heat high, until they have absorbed all the sauce and are glossy and slightly charred at the edges, about 3 minutes — add a splash of water if they stick.

⏱ 3 min

ResultSauced noodles with prawns and tofu

40 of 46

Push the noodles to the sides of the wok to make a clear space in the centre and add the remaining oil to that space.

Vegetable oil · 30 ml

⏱ 8s

ResultSauced noodles with prawns and tofu and vegetable oil

41 of 46

Crack the eggs one by one into the clear oiled space in the centre of the wok, letting the whites begin to set before you break the yolks.

Egg · 4 piece

⏱ 20s

ResultSauced noodles with prawn and tofu mixture

42 of 46

Scramble the eggs with the spatula in the centre until just half-set, then fold the noodles back over them and toss everything together while the eggs are still creamy.

⏱ 45s

ResultSoftly scrambled eggs through noodles

43 of 46

Add the cut garlic chives to the wok.

Cut garlic chives · step 21

⏱ 8s

ResultSoftly scrambled eggs through noodles and cut garlic chives

44 of 46

Add the bean sprouts to the wok.

Mung bean sprouts · 200 g

⏱ 8s

ResultSoftly scrambled eggs through noodles and cut garlic chives and mung bean sprouts

45 of 46

Toss everything together with the tongs for 30 seconds over high heat until the sprouts are just barely wilted but still have some crunch.

⏱ 30s

ResultTossed noodles with beansprouts and chives

46 of 46

Sprinkle the dried chilli flakes over the noodles.

Chilli flakes · 1 tsp

⏱ 8s

ResultTossed noodles with beansprouts and chives and dried chilli flakes

Total Time43 min

#	Product	Action
1	400 g	Put the dried flat rice noodles into the large bowl.⏱ 10sResultDried flat rice noodles
2	1,000 ml	Pour enough room-temperature water over the noodles to cover them completely.⏱ 10sResultDried flat rice noodles and water
3	—	Leave the noodles to soak until pliable and opaque but still firm to the bite, about 30 minutes — they will finish cooking in the wok.⏱ 30 minResultSoaked rice noodles
4	Soaked rice noodlesstep 3	Tip the soaked noodles into the colander and shake well to drain off all the water.⏱ 20sResultDrained soaked noodlesused in step 36
5	60 ml	Spoon the tamarind paste into the small bowl.⏱ 10sResultTamarind paste
6	60 ml	Pour the fish sauce into the small bowl with the tamarind.⏱ 8sResultTamarind paste and fish sauce
7	40 g	Add the palm sugar to the small bowl.⏱ 8sResultTamarind paste and fish sauce and palm sugar
8	—	Stir everything together until the palm sugar has fully dissolved into a smooth, dark sauce.⏱ 30sResultPad thai sauceused in step 37
9	4 piece	Peel the shallots and discard the skins.⏱ 40sResultPeeled Shallots
10	Peeled Shallotsstep 9	Finely chop the peeled shallots into small, even pieces.⏱ 45sResultFinely chopped shallots
11	Finely chopped shallotsstep 10	Scrape the chopped shallots into a small bowl to keep them ready.⏱ 8sResultFinely chopped shallots
12	4 clove	Crush each garlic clove flat with the side of the knife and slip off the skin.⏱ 30sResultPeeled garlic cloves
13	Peeled garlic clovesstep 12	Finely chop the peeled garlic cloves into a fine mince.⏱ 40sResultFinely chopped garlic
14	Finely chopped garlicstep 13	Scrape the chopped garlic in with the shallots and set aside.⏱ 8sResultFinely chopped garlic and finely chopped shallotsused in step 32
15	60 g	Roughly chop the preserved radish into small pieces, discarding any very tough outer pieces.⏱ 30sResultRoughly chopped preserved radish
16	Roughly chopped preserved radishstep 15	Scrape the chopped preserved radish into a small bowl and set aside.⏱ 8sResultRoughly chopped preserved radishused in step 34
17	80 g	Roughly chop the roasted peanuts so they are coarse and nubbly rather than fine.⏱ 30sResultRoughly chopped roasted peanuts
18	Roughly chopped roasted peanutsstep 17	Tip the chopped peanuts into a small bowl and set aside.⏱ 8sResultRoughly chopped roasted peanutsused in step 48
19	60 g	Trim the root ends from the garlic chives and discard them.⏱ 15sResultTrimmed garlic chives
20	Trimmed garlic chivesstep 19	Cut the trimmed garlic chives into 4 cm lengths.⏱ 20sResultCut garlic chives
21	Cut garlic chivesstep 20	Place the cut garlic chives into a small bowl and set aside.⏱ 8sResultCut garlic chivesused in step 43
22	200 g	Slice the tofu into 1 cm thick slabs, then cut each slab into 1 cm cubes.⏱ 30sResultSliced tofu
23	Sliced tofustep 22	Transfer the tofu cubes to a medium bowl.⏱ 8sResultSliced tofuused in step 28
24	2 piece	Cut each lime in half through the middle.⏱ 15sResultLime halves
25	Lime halvesstep 24	Put the lime halves into a small bowl and set aside for serving.⏱ 8s
26	20 ml	Pour a thin layer of vegetable oil into the wok.⏱ 8sResultVegetable oil
27	—	Set the wok over the highest heat you have and wait until the oil shimmers and just begins to smoke.⏱ 1 minResultHot oil
28	Sliced tofustep 23	Slide the tofu cubes into the hot wok in a single layer.⏱ 8sResultHot oil and sliced tofu
29	—	Fry the tofu, turning it every minute or so with the spatula, until it is golden and firm on all sides, then push it to one side of the wok.⏱ 4 minResultGolden fried tofu
30	300 g	Add the raw prawns to the empty side of the wok.⏱ 8sResultGolden fried tofu and raw prawns
31	—	Stir-fry the prawns, tossing them with the spatula, just until they curl and turn pink all over, then stir them together with the tofu.⏱ 1 min 30sResultPink cooked prawns with golden tofu
32	Finely chopped garlic and finely chopped shallotsstep 14	Tip in the chopped shallots and garlic.⏱ 8sResultFinely chopped garlic and finely chopped shallots and pink cooked prawns with golden tofu
33	40 g	Add the dried shrimp to the wok.⏱ 8sResultPink cooked prawns with golden tofu and dried shrimp mixture
34	Roughly chopped preserved radishstep 16	Add the chopped preserved radish to the wok.⏱ 8sResultPink cooked prawns with golden tofu and dried shrimp mixture
35	—	Stir-fry everything together, scraping the bottom of the wok constantly, until the shallots and garlic are fragrant and golden, about 1 minute.⏱ 1 minResultFragrant stir-fried base
36	Drained soaked noodlesstep 4	Add the drained soaked noodles to the wok and spread them out over the base.⏱ 10sResultFragrant stir-fried base and drained soaked noodles
37	Pad thai saucestep 8	Pour the pad thai sauce evenly over the noodles.⏱ 8sResultFragrant stir-fried base and drained soaked noodles and pad thai sauce
38	30 ml	Drizzle the extra vegetable oil around the edge of the wok to help the noodles fry rather than steam.⏱ 8sResultDrained soaked noodle mixture
39	—	Toss and fold the noodles continuously with the spatula, keeping the heat high, until they have absorbed all the sauce and are glossy and slightly charred at the edges, about 3 minutes — add a splash of water if they stick.⏱ 3 minResultSauced noodles with prawns and tofu
40	30 ml	Push the noodles to the sides of the wok to make a clear space in the centre and add the remaining oil to that space.⏱ 8sResultSauced noodles with prawns and tofu and vegetable oil
41	4 piece	Crack the eggs one by one into the clear oiled space in the centre of the wok, letting the whites begin to set before you break the yolks.⏱ 20sResultSauced noodles with prawn and tofu mixture
42	—	Scramble the eggs with the spatula in the centre until just half-set, then fold the noodles back over them and toss everything together while the eggs are still creamy.⏱ 45sResultSoftly scrambled eggs through noodles
43	Cut garlic chivesstep 21	Add the cut garlic chives to the wok.⏱ 8sResultSoftly scrambled eggs through noodles and cut garlic chives
44	200 g	Add the bean sprouts to the wok.⏱ 8sResultSoftly scrambled eggs through noodles and cut garlic chives and mung bean sprouts
45	—	Toss everything together with the tongs for 30 seconds over high heat until the sprouts are just barely wilted but still have some crunch.⏱ 30sResultTossed noodles with beansprouts and chives
46	1 tsp	Sprinkle the dried chilli flakes over the noodles.⏱ 8sResultTossed noodles with beansprouts and chives and dried chilli flakes
Total Time		43 min

Serving

Pile the pad thai onto a large serving platter using the tongs, mounding it high in the centre.
Scatter the chopped roasted peanuts generously over the top, and tuck the lime halves around the edge of the platter for squeezing at the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,010kcal
	48g
	38g
	7g
	121g
	22g
	6g
	2,004mg

Ingredients0/18

Tools0/11

Recipe

Pad Thai

Pad Thai with roasted peanuts, extra-firm tofu, and raw prawns tossed in fish sauce tamarind glaze with preserved radish and dried shrimp.

What you’ll doYou will soak dried rice noodles until pliable, then prepare a tamarind-fish sauce base and mise en place of chopped aromatics, preserved radish, peanuts and herbs. In a hot wok you will fry tofu until golden, cook prawns until pink, then build the dish by adding shallots, garlic and preserved radish, followed by the drained noodles and sauce. You will toss continuously over high heat until the noodles are glossy and lightly charred, then push them aside to scramble eggs in the centre before folding everything together with fresh garlic chives and bean sprouts.

Serves4

Total43 min

LevelMedium

Ingredients

Dried flat rice noodles400 g
Water1,000 ml
Tamarind paste60 ml
Fish sauce60 ml
Palm sugar40 g
Shallots4 piece
Garlic4 clove
Preserved radish60 g
Roasted peanuts80 g
Garlic chive60 g
Extra-firm tofu200 g
Lime2 piece
Vegetable oil80 ml
Raw prawns300 g
Dried shrimp40 g
Egg4 piece
Mung bean sprouts200 g
Chilli flakes1 tsp

Tools

TongsLarge serving platterThai sauce bowl (small bowl)Shallots bowl (small bowl)Preserved radish bowl (small bowl)Small bowl 4 (small bowl)Roasted peanuts bowl (small bowl)Cut chives bowl (small bowl)Chef's knifeMedium bowlLarge bowlSpatulaWooden spoonColanderLarge wokChopping board

Method

Put the dried flat rice noodles into the large bowl.

10sLarge bowlDried flat rice noodles · 400 g

Pour enough room-temperature water over the noodles to cover them completely.

10sLarge bowlWater · 1,000 ml

Leave the noodles to soak until pliable and opaque but still firm to the bite, about 30 minutes — they will finish cooking in the wok.

30 minLarge bowl

Tip the soaked noodles into the colander and shake well to drain off all the water.

Result · Drained soaked noodles · used in step 36

20sColanderSoaked rice noodles · step 3

Spoon the tamarind paste into the small bowl.

10sThai sauce bowl (small bowl)Tamarind paste · 60 ml

Pour the fish sauce into the small bowl with the tamarind.

8sThai sauce bowl (small bowl)Fish sauce · 60 ml

Add the palm sugar to the small bowl.

8sThai sauce bowl (small bowl)Palm sugar · 40 g

Stir everything together until the palm sugar has fully dissolved into a smooth, dark sauce.

Result · Pad thai sauce · used in step 37

30sThai sauce bowl (small bowl), Wooden spoon

Peel the shallots and discard the skins.

40sChopping board, Chefs knifeShallots · 4 piece

Finely chop the peeled shallots into small, even pieces.

45sChopping board, Chefs knifePeeled Shallots · step 9

Scrape the chopped shallots into a small bowl to keep them ready.

8sShallots bowl (small bowl)Finely chopped shallots · step 10

Crush each garlic clove flat with the side of the knife and slip off the skin.

30sChopping board, Chefs knifeGarlic · 4 clove

Finely chop the peeled garlic cloves into a fine mince.

40sChopping board, Chefs knifePeeled garlic cloves · step 12

Scrape the chopped garlic in with the shallots and set aside.

Result · Finely chopped garlic and finely chopped shallots · used in step 32

8sShallots bowl (small bowl)Finely chopped garlic · step 13

Roughly chop the preserved radish into small pieces, discarding any very tough outer pieces.

30sChopping board, Chefs knifePreserved radish · 60 g

Scrape the chopped preserved radish into a small bowl and set aside.

Result · Roughly chopped preserved radish · used in step 34

8sPreserved radish bowl (small bowl)Roughly chopped preserved radish · step 15

Roughly chop the roasted peanuts so they are coarse and nubbly rather than fine.

30sChopping board, Chefs knifeRoasted peanuts · 80 g

Tip the chopped peanuts into a small bowl and set aside.

Result · Roughly chopped roasted peanuts · used in step 48

8sRoasted peanuts bowl (small bowl)Roughly chopped roasted peanuts · step 17

Trim the root ends from the garlic chives and discard them.

15sChopping board, Chefs knifeGarlic chive · 60 g

Cut the trimmed garlic chives into 4 cm lengths.

20sChopping board, Chefs knifeTrimmed garlic chives · step 19

Place the cut garlic chives into a small bowl and set aside.

Result · Cut garlic chives · used in step 43

8sCut chives bowl (small bowl)Cut garlic chives · step 20

Slice the tofu into 1 cm thick slabs, then cut each slab into 1 cm cubes.

30sChopping board, Chefs knifeExtra-firm tofu · 200 g

Transfer the tofu cubes to a medium bowl.

Result · Sliced tofu · used in step 28

8sMedium bowlSliced tofu · step 22

Cut each lime in half through the middle.

15sChopping board, Chefs knifeLime · 2 piece

Put the lime halves into a small bowl and set aside for serving.

8sSmall bowl 4 (small bowl)Lime halves · step 24

Pour a thin layer of vegetable oil into the wok.

8sLarge wokVegetable oil · 20 ml

Set the wok over the highest heat you have and wait until the oil shimmers and just begins to smoke.

1 minLarge wok

Slide the tofu cubes into the hot wok in a single layer.

8sLarge wokSliced tofu · step 23

Fry the tofu, turning it every minute or so with the spatula, until it is golden and firm on all sides, then push it to one side of the wok.

4 minLarge wok, Spatula

Add the raw prawns to the empty side of the wok.

8sLarge wokRaw prawns · 300 g

Stir-fry the prawns, tossing them with the spatula, just until they curl and turn pink all over, then stir them together with the tofu.

1 min 30sLarge wok, Spatula

Tip in the chopped shallots and garlic.

8sLarge wokFinely chopped garlic and finely chopped shallots · step 14

Add the dried shrimp to the wok.

8sLarge wokDried shrimp · 40 g

Add the chopped preserved radish to the wok.

8sLarge wokRoughly chopped preserved radish · step 16

Stir-fry everything together, scraping the bottom of the wok constantly, until the shallots and garlic are fragrant and golden, about 1 minute.

1 minLarge wok, Spatula

Add the drained soaked noodles to the wok and spread them out over the base.

10sLarge wokDrained soaked noodles · step 4

Pour the pad thai sauce evenly over the noodles.

8sLarge wokPad thai sauce · step 8

Drizzle the extra vegetable oil around the edge of the wok to help the noodles fry rather than steam.

8sLarge wokVegetable oil · 30 ml

3 minLarge wok, Spatula

Push the noodles to the sides of the wok to make a clear space in the centre and add the remaining oil to that space.

8sLarge wokVegetable oil · 30 ml

Crack the eggs one by one into the clear oiled space in the centre of the wok, letting the whites begin to set before you break the yolks.

20sLarge wokEgg · 4 piece

Scramble the eggs with the spatula in the centre until just half-set, then fold the noodles back over them and toss everything together while the eggs are still creamy.

45sLarge wok, Spatula

Add the cut garlic chives to the wok.

8sLarge wokCut garlic chives · step 21

Add the bean sprouts to the wok.

8sLarge wokMung bean sprouts · 200 g

Toss everything together with the tongs for 30 seconds over high heat until the sprouts are just barely wilted but still have some crunch.

30sLarge wok, Tongs

Sprinkle the dried chilli flakes over the noodles.

8sLarge wokChilli flakes · 1 tsp

Pile the pad thai onto a large serving platter using the tongs, mounding it high in the centre.

30sLarge serving platter, TongsTossed noodles with beansprouts and chives and dried chilli flakes · step 46

Scatter the chopped roasted peanuts generously over the top, and tuck the lime halves around the edge of the platter for squeezing at the table.

Result · Pad Thai

10sLarge serving platterRoughly chopped roasted peanuts · step 18

Printed 7 October 2026