Pad thai

Mix the sugar, fish sauce, soy sauce, tamarind concentrate and ketchup; let the sugar dissolve while everything else is prepped.

Chop the peanuts, not too fine.

Slice the green onion whites very thin, setting the greens aside for garnish. Peel and chop the ginger and garlic coarsely, thinly slice the chili, and put them together in the aromatics bowl.

Pick the cilantro leaves and cut lime wedges.

Salt the eggs heavily, beat thoroughly and let sit about 10 minutes.

Cut the chicken breast into three sections, then slice as thinly as possible across the grain. Divide into two piles.

Boil water in the non-stick pan on high with a pinch of salt. Break the noodles in and parboil 2 to 3 minutes, stirring so they do not stick.

Drain in a strainer and shock with cold water; leave to drain.

Wipe out the pan and heat on high with a little oil. When the oil just starts to smoke, season one pile of chicken and spread it in a single flat layer; leave it to brown.

When the bottom two-thirds of the chicken is opaque, add half the aromatics and stir aggressively. Push to one side.

Pour in half the eggs in a thin layer, let it set, then scrape into thin sheets. Push aside.

Add half the parboiled noodles, half or less of the sauce, a big handful of bean sprouts and some peanuts; stir.

Add water to reach the saucy texture wanted, deglazing the pan, and cook a few seconds to tighten.

Plate with cilantro, more peanuts, lime wedges and the onion greens. Repeat for the second portion, about 3 minutes.