The key is one trick. The chef reveals how to make the perfect phad thai in 90 seconds

Phad thai, a dish created during Thailand's modernization in the 1930s and 1940s, was promoted by the government to encourage rice noodle consumption. Chef Surat Butsarakham explains its key ingredients, like tamarind and fish sauce, which give it a distinctly Thai flavor. Common mistakes in cooking include using low heat and cooking too many portions at once, which affects the dish's quality. The balance of flavors is crucial, with tamarind providing sweetness and acidity, while palm sugar adds depth. Butsarakham suggests experimenting with local ingredients, like honey and wild mushrooms, to create a Polish-inspired version of phad thai.