30-Minute Chicken Pad Thai

Method

1. 1

   Soak the noodles in just-boiled water for 6 to 8 minutes until pliable but still firm. Drain.

   💡 Tip: Undercooked at this stage is correct. Soft now means mush later.
2. 2

   Whisk the tamarind, fish sauce, soy, and honey with 3 tablespoons of water.

3. 3

   Heat the oil in a wok or large pan over high. Sear the chicken 3 to 4 minutes until golden and just cooked, then push to one side.

4. 4

   Scramble the eggs on the empty side, then add the garlic and pepper for 1 minute.

5. 5

   Add the noodles and sauce and toss constantly for 2 to 3 minutes until the noodles are tender and glossy.

   💡 Tip: If it tightens up, a splash of water loosens it straight back to glossy.
6. 6

   Toss through the bean sprouts and spring onions for 30 seconds, then serve with peanuts and lime wedges.