粉麵
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雜錦蛋白質炒粿條集合蝦、魷魚、雞肉同豆腐，用羅望子椰糖魚露炒香粿條，最後撒上壓碎烤花生同青檸。
製作炒粿條醬汁：將鑊放喺中火上，加入椰糖、羅望子醬、魚露同辣椒粉。攪拌至椰糖溶化。備用。（如果想保存幾日，可以煮至沸騰，然後轉入密封容器。）
To prepare the Pad Thai sauce: Place a pan over medium heat. Add the palm sugar, tamarind paste, fish sauce, and chili powder. Stir continuously until the palm sugar has fully dissolved. Set this sauce aside. (If you plan to store the sauce for several days, bring it to a boil, then transfer it to an airtight container.)
準備好所有調味料同食材。將鑊用中火加熱，加入植物油，等至油熱。加入乾蔥。
Ensure all your seasonings and ingredients are made and ready. Heat a pan over medium heat, then add the vegetable oil and wait until it's hot. Add the shallots.
加入魷魚、蝦同雞肉。炒至差唔多熟，然後加入豆腐同切碎嘅醃蘿蔔。倒入預備好嘅炒粿條醬汁，炒至開始沸騰。
Add the squid, shrimp, and chicken to the pan. Stir-fry these ingredients until they are almost cooked through. Add the tofu and the finely chopped pickled radish. Pour in the made Pad Thai sauce and stir everything together until the sauce begins to simmer.
加入浸軟嘅粿條，輕輕翻炒均勻。
Add the soaked rice noodles to the pan and gently stir to combine all the ingredients.
將粿條推到鑊嘅一邊，打入雞蛋炒散。將所有材料拌勻，按口味調味。熄火。
Push the noodles and other ingredients to one side of the pan. Crack the egg directly into the empty space and scramble it. Once scrambled, stir everything together to combine. Taste and adjust the seasoning as desired. Turn off the heat.
盛喺碟上，配新鮮蔬菜、壓碎烤花生、辣椒粉同青檸上桌。
Transfer the Pad Thai to a plate and serve it with fresh vegetables, the crushed roasted peanuts, chili powder, and lime.
