Taught to me by a Thai friend in the mid '80's and cooked ever since. A few Pad Thai pointers: Every ingredient in this dish is important, except perhaps, the tofu which seems a little out of place in my humble opinion. The prawns were not part of the original dish but most people enjoy them so I have included them. Each ingredient contributes to the savoury-ness that people love in pad Thai.
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<br />The noodles have to be cooked until they soften from the heat of the pan, then the sauce is added. This gives they noodles the best texture. They become slightly translucent and “stretchy” and only then do you add the sauce. You may think there’s not enough sauce but there is plenty for seasoning. Pad Thai is not a “saucy” dish.
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