Step 1 of 6
Pad Thai
Sit the rice noodles in a large heatproof bowl and cover them with just-boiled water. Leave for 4 minutes, then drain and run cold water over them so they stop softening.
Step 2
Squeeze the limes and stir the juice together with the cayenne, dark brown sugar and fish sauce until the sugar has dissolved. Set the bowl next to the stovetop — from here on the cooking is fast.
Step 3
Get the oil hot in a wok and add the shrimp, tossing them for a minute or two until heated through.
Step 4
Add the scallions and the drained noodles and toss everything together, then pour in the lime and fish sauce mixture.
Step 5
Scatter in the beansprouts with half the peanuts and half the coriander. Keep tossing for 1 minute, long enough to heat through but not so long that the sprouts go limp.
Step 6
Turn it out onto a warm platter, top with the remaining peanuts and coriander, and put lime wedges and sweet chili sauce on the table.
