Pad Thaï: the recipe for Thai fried noodles

Preparation of Pad Thai

• Bring a large pan of water to the boil, then turn off the heat. Add the noodles and soak for 3-4 minutes, or until the noodles are soft but still firm and a bit "crunchy". Tip: The noodles should remain cooked at this stage as they will be fried later. This is the key to soft 'al dente' rice noodles. Drain and rinse thoroughly with cold water. Set aside.
• Mix the sliced chicken in 1 tablespoon of soy sauce and set aside.
• In a small bowl or cup, mix all the ingredients for the sauce (note that if your tamarind paste is very thick, add only 1 tablespoon, if it is liquid, add 1 + 1/2 tablespoons). Taste the sauce, looking for a very strong flavor that tastes sweet and sour at first, then salty and spicy. Set aside.
• Heat a wok or large pan over medium-high heat. Add 2 tablespoons of oil and stir, then add the white parts of the onion (reserve the green parts to serve), plus the garlic, galangal/ginger and chilli. Sauté for 1 minute.
• Add chicken and sauté for 2 minutes or until opaque.
• Add the shrimp and continue to stir-fry for another 2-3 minutes, or until the shrimp are pink.
• Push the ingredients aside, make room in the centre of your wok/pan and crack in the egg. Mix it quickly to scramble it (30 seconds to 1 minute).
• Add the noodles and drizzle with 1/3 of the Thai sauce.
• Using 2 utensils and a gentle twisting motion, pop the whole thing together.
• Keep the heat between medium and high - you want it hot enough to cook the noodles, but not too hot to burn them.
• Add more sauce every 30 seconds to 1 minute as the pan/wok dries.
• Continue frying until the sauce is gone and the noodles start to get sticky and "glazed" and taste soft ("al dente") (5 to 7 minutes).
• Cut the fire.
• Stir in the bean sprouts and test the taste.
• If it is not tasty or salty enough, add more fish sauce.
• If too salty or sweet, add a dash of tamarind or a squeeze of lime. If not spicy enough, add more chilli sauce or freshly chopped chillies.
• Sprinkle with green onion, walnuts and coriander, and garnish with lime wedges (squeeze before eating).
• Thai chilli sauce can be served on the side for those who like it spicy.