Step 1

Soak the rice noodles in fairly hot water for 30-45 minutes. They will turn white but still be quite firm. You want them a little toothy. Not hard. Just toothy. Pliable. 85 percent of the way there. Start checking them after about 20 minutes. This is important.

Step 2

While the noodles are soaking, do your prep. Chop your vegetables. Cut the chicken into 3/4 inch cubes. Peel your shrimp if using.

Step 3

Chop your peanuts. I like a mini food processor. You don't want to make peanut butter but you don't want huge pieces of peanut either. If you don't have a mini food processor chop by hand. It takes a while but you'll get there.

Step 4

Combine the fish sauce, brown sugar, tomato paste, tamarind and sambal oelek. Stir to combine. This is your pad Thai sauce.

Step 5

This goes fast. Be ready. Have everything at hand. Heat a well seasoned wok or large non-stick frying pan over medium high heat. Add the oil.

Step 6

When the oil starts to shimmer, add the chicken and cook for two minutes. Add the shrimp. Cook until the chicken is just done and the shrimp are opaque - about 3-5 minutes total. Probably closer to 3 than 5 but I don't know how hot your stove is...

Step 7

Turn the heat way down. If you're cooking on electric just slide it off the burner. Add garlic and cook, stirring, for another 30 seconds. You don't want the garlic to burn. It gets bitter. That's no good.

Step 8

Crank the heat to max. Mix in the noodles. Stir to coat the noodles with oil. Cook about 45-60 seconds, stirring constantly. Be careful not to break the noodle strands. At this point you want the noodles just done right. Try one to see.

Step 9

Add the pad thai sauce and stir. Get it all evenly coloured. Remove from heat.

Step 10

Mix in the garlic chives, cilantro and bean sprouts and chopped peanuts.

Step 11

Serve, topped with chopped peanuts.

Step 12

Pass the lime wedges, sambal oelek, cilantro and chopped peanuts to allow people to tweak to their individual tastes.