2

25m

Prep

10m

Cook

35m

Total

2

Serves

Rice Noodles — soaked in warm water 30 min

Scallions — in lengths

Lime — one juiced, one in wedges

Peanuts — crushed

Stir fish sauce, brown sugar, and lime juice until dissolved — taste: it should hit salty, sweet, sour in that order.

💡

Classic pad thai uses tamarind; lime + brown sugar is the honest home approximation.

Sear the shrimp in a hot wok 90 seconds; push aside and scramble the eggs in the empty half.

Add the drained noodles and the sauce, tossing constantly until the noodles absorb it and turn glossy, 2–3 minutes.

💡

Soaked-not-boiled noodles finish cooking in the sauce — that's how they stay chewy, not gummy.

Fold in sprouts and scallions for 30 seconds. Plate under peanuts, chili flakes, and lime wedges.

Storage

Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.

Freezing

Freezes well up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.

Make ahead

Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.

Wine pairing

Match the weight of the dish — ask the AI Chef for a specific bottle.

Beer pairing

Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.

·

Crusty bread or buttered rice

·

A sharp green salad

·

Roasted seasonal vegetables

Sweet

Salty

Sour

Bitter

Umami

Heat