Tamarind Tofu Noodles with Crunchy Peanuts

Pad thai has a long history in Thailand, but the version most of us cook at home is a fairly recent idea. It was promoted as a national dish in the 1930s and 1940s, when the government wanted a dish that would unite the country and showcase local ingredients. Tamarind is the heart of it. The sticky, sour pulp from the tamarind pod gives the sauce its bright, almost fruity edge, and it's the reason this noodle dish tastes so different from a simple soy stir-fry. Keep a jar of tamarind concentrate in the fridge and it will last for months.

A little tip from my own kitchen: have everything prepped before the wok gets hot. The noodles go in at the end and need only a short toss, so the tofu, omelette strips and sprouts should all be waiting by the stove. Frying the tofu in batches matters too. If you crowd the pan, it steams and turns soft instead of golden, and you lose the chewy, crisp bite that makes this dish satisfying. Keep the sprouts mostly raw in the final scatter; they stay crunchy and cool against the warm noodles.

Leftovers are worth thinking about. The noodles firm up in the fridge, so store them separately from the cucumber, herbs and extra peanuts. Reheat with a splash of water in a hot pan, toss until steaming, then add fresh herbs and a squeeze of lime. Leftover tofu and omelette strips are also good cold, tucked into a lettuce wrap the next day.

For a light side, a crisp bowl of Crunchy Bean Sprout and Dill Tossed Salad echoes the sprouts and keeps the table feeling fresh. If you want something cooler and more herbaceous to balance the heat, a Herby Bulgur Salad with Lemon is a good partner, since the mint and lemon pick up the tang in the sauce.

Peanuts are the finishing touch that brings the whole plate together. Use unsalted ones, since the soy sauce already brings plenty of salt, and chop half of them for the stir-fry and half for the top so you get both a soft toasted note and a crunch at the end.