Twice-Cooked Pad Thai with Birds Eye Chili

Method

1. Prep and measure everything first; this pad thai moves fast once the pan is hot.

2. Heat vegetable oil over medium-high until shimmering.

3. Add garlic and cook until fragrant, stirring so nothing catches.

4. Toss in the main ingredients with jasmine rice and stir-fry until just cooked through.

5. Taste, balance the seasoning, and serve right away while hot.