The Tamarind Tang
The soul of Pad Thai is the sauce. It should not be bright red or ketchup-sweet. A proper version uses tamarind pulp for a complex, fruity sourness. It should be savoury from fish sauce and just a little sweet from palm sugar. If it tastes like plain fried noodles, it has missed the mark.
Noodle Chew
The flat rice noodles must be translucent and elastic. They should not be clumped together or breaking into small pieces. When tossed in a hot wok, they should pick up a bit of that charred aroma, though it is less smokey than a local char kway teow.
Quick answers
- Why is there a lime wedge on the side?
- The lime is essential. Squeezing it over the noodles right before eating cuts through the sugar and brightens the whole dish.
- Is it safe for those with nut allergies?
- Usually no. Crushed peanuts are a core ingredient and are often tossed into the wok or served as a garnish.