Celebrating World Pad Thai Day with my first attempt at this iconic Thai noodle dish. I’m very encouraged by how tasty and doable it is although this attempt calls for a squeeze of lime to temper the sweetness of palm sugar in the tamarind syrup, so maybe I’ll use a half tbsp less next time? Of note also is the chewy, springy texture of the rice sticks that I will continue to use for any pad Thai dish in the foreseeable future.