Pad Thai

Pad Thai or Phat Thai is a stir-fry rice noodle dish commonly served as street food in local restaurants and casual Thailand. It is made with soaked dried rice noodles that are fried with tofu and egg farms chopped flavored tamarind pulp, fish sauce (Thai: Nam pla), dried shrimp, garlic or shallots, chilli red and palm sugar and served with slices of lemon and chopped roasted peanuts often. It may also contain other vegetables like bean sprouts, chives and garlic, coriander leaves, pickled radish or turnip (Thai: Hua Chai Po), and flowers raw banana. It may also contain fresh shrimp, crab, chicken or other protein. Vegetarian versions can replace soy sauce for fish sauce and jump shrimp.

How to cook the perfect Pad Thai

Ingredients (Serves for 2)

Pad Thai rice noodles	120g
Fish sauce	60ml
Tamarind water (you can use tamarind concentrate, thinned with a little water)	60ml
Palm sugar	60g
Roasted peanuts, roughly chopped	50g
Groundnut or vegetable oil	80ml
Garlic, finely chopped	2 cloves
Extra-firm tofu, chopped into small cubes	100g
Large prawns	8
Large eggs, ready cracked	2
Preserved salted radish, chopped	25g
Small dried shrimp	1 tbsp
Beansprouts	100g
Chinese chives, chopped	4 stalks
Pinch of chilli powder, to taste
Lime wedges, chilli flakes, fish sauce and sugar, to garnish

Let's cook, Enjoy!

Soak the noodles in cold water for about half an hour before folding but al dente. Drain.

Meanwhile, prepare the sauce by combining the fish sauce , tamarind and palm sugar in a small saucepan. Heat gently to dissolve the sugar and taste - add more of the ingredients that you want. Season with pepper to taste. Set aside.

Arrange all the ingredients on hand at the table in the order they will be used. Place a wok over high heat and add half the oil. Add garlic and saute for a few seconds , then add the noodles and a little water. Stir fry until they are dry, then add the sauce . Fry until they are almost sweet enough to eat (they should be slightly chewy ).

Push the noodles on the side of the wok and add the remaining oil. Fry tofu and shrimp until the tofu begins to color, then press the side and add the eggs. Pierce the yolk , and when you start to put on the bottom , scramble

Stir through the noodles and add the radish, dried shrimp , bean sprouts , chives and peanuts. Stir mix well and serve with toppings for people to add to their liking.