What cooking method describes Pad Thai at the start of its article?

Pad thai is described at the start of its article as a stir-fried rice noodle dish.

The noodles and accompanying ingredients are cooked together in a wok, typically with egg, tofu, vegetables, sauce, and sometimes shrimp or other proteins. Stir-frying distinguishes the dish from noodle preparations that are primarily boiled, steamed, or grilled.

The article identifies pad thai as a Thai street-food dish and lists rice noodles as its defining base. Its characteristic flavor comes from ingredients such as tamarind juice, fish sauce, sugar, dried shrimp, garlic, and chili, while lime, peanuts, bean sprouts, and herbs may be served alongside it.

A common misunderstanding is that “rice noodle dish” means the noodles are simply boiled and topped afterward. They may be softened or prepared before reaching the wok, but the defining cooking action in the article is stir-frying. The exact order and heat vary among cooks, stalls, and regional styles.