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Authoritative Thai street food — curry pastes, wok dishes, grilling
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
Sour fruit paste — pad thai, curries, agua fresca
Flat rice noodles — pad thai, pho, char kway teow
The definitive Thai food encyclopedia — history, technique, 650 pages
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Authoritative Thai street food — curry pastes, wok dishes, grilling
Pre-mixed pad Thai sauce — tamarind, fish sauce, sugar balance
Sour fruit paste — pad thai, curries, agua fresca
Flat rice noodles — pad thai, pho, char kway teow
The definitive Thai food encyclopedia — history, technique, 650 pages
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Cook, rinse and refrigerate the noodles ahead of time. In a bowl mix the peanut butter, soy, and sugar. In the wok, saute the scallions and garlic. You can add bean sprouts at this point too. After a few minutes, add the noodles, and stir-fry them for about 5 minutes. Then add the stuff in the bowl, and the vinegar. Cook this for a couple more minutes. Last, add the eggs and peanuts, and heat until hot. Serve with the lime wedges on the side.