Step 1 of 6
0 of 6 done
Soak noodles in room-temp water 30 min. Drain. They should be pliable but firm.
Mix tamarind, fish sauce, and sugar to make pad thai sauce.
Heat wok to smoking. Add oil, stir-fry garlic and prawns 2 min. Push to side.
Add noodles and sauce; toss vigorously 2 min. Push to side, scramble eggs, then fold into noodles.
Add beansprouts and spring onions; toss 30 sec — keep some crunch.
Plate up. Top with crushed peanuts and a lime wedge.
Chef's Tip
A screaming-hot wok is non-negotiable. Low heat makes noodles gummy and greasy.