Rice noodles, aka rice sticks, come in different widths; for this dish, get the ones that are about 2mm (less than ⅛in) wide, which are sometimes labelled pad thai noodles.

Look for packages labeled rice stick noodles, banh pho or thick-cut vermicelli. Another key ingredient in pad thai is tamarind, a sweet-and-sour fruit that’s used to make Worcestershire sauce.

Rice noodles are a fantastic storecupboard ingredient ... This dish is possibly one of the most famous Thai dishes and appears on menus throughout the world. Rightfully so, it’s a speedy dish ...

Here's how you make it: 1. Soak the rice noodles in a bowl of just boiled water for 6-8 minutes until al dente. Drain and rinse under cold water to stop them sticking, Drain again and set to one side.

Mixed with flat rice noodles and coconut milk, the curry tastes uniquely Thai. The pappardelle-like ... too thick or if the ...

The bowl consisted of sen lek (Thai rice sticks), beef slices, stewed beef pieces, tendon, 2 beef balls, beansprouts, garlic flakes, Thai basil, spring onions, and a slightly viscous gravy on the side ...