This dish (well, the chicken version) is believed to have originated in the Sichuan province of south-western China sometime around the 1830s.
Charring the cauliflower before marinating allows it to soak up some of the marinade.
If you are on our Gluten-Free option, cook the pad thai noodles in boiling water for 4 minutes, strain, then cool under cold running water. Add to the dish at the same stage as the recipe and heat through.
