Pad Thai

Pad Thai is a plate of stir-fried rice noodles seasoned with tamarind, fish sauce and palm sugar — sour, salty and sweet in the same mouthful.

What it really is

Flat dried rice noodles are soaked, not boiled, then finished in a very hot wok. The sauce rests on three things: tamarind for sourness, fish sauce for salt, palm sugar for sweetness. Shrimp, tofu or both go in, an egg is set against the side of the pan, and bean sprouts and garlic chives are tossed in last so they stay crisp.

The sauce is the dish, and the wok heat is what makes it work. The noodles should arrive as separate strands, coated and slightly chewy, never a soft clump. Pad Thai took its present form in the mid-twentieth century, when noodle eating was promoted across Thailand.

How it is served

• On a plate, straight from the wok, hot.
• With lime, crushed peanuts and chilli flakes on the side, so the guest sets the balance.
• With raw bean sprouts and garlic chives alongside.

How to write it on the menu

• Name the protein: shrimp, chicken or tofu — the sauce stays the same.
• Fish sauce and shrimp make the classic version neither vegetarian nor vegan; soy sauce and tofu are the usual substitution.
• Peanuts are part of the dish, not an optional garnish.
• The noodles are rice, so there is no wheat.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.