Shrimp Pad Thai | Authentic Saucy Thai Noodles

Soak the rice noodles in hot water for about 8–10 minutes until they just bend pliable but remain firm (al dente). Drain and rinse with cold water to prevent them from sticking together.

Pat the shrimp dry. Finely mince the garlic, cut the spring onions into about 3 cm pieces, and roughly chop the unsalted peanuts on a cutting board. In a small bowl, mix together the fish sauce, soy sauce, and cane sugar for the sauce.

Heat a wok or deep skillet with 1 tablespoon of sunflower oil over high heat. Add the pat-dried shrimp and fry for 1–2 minutes per side until nicely pink, then transfer them to a plate.