Fried noodle Thai style (Pad Thai)
| 2 Tab | Vegetable oil |
| 15g | Shallots |
| 20g | Chilli paste (previous recipe in day 9) |
| 15g | Clove garlic |
| 10g | Dried Shrimp, washed and dried. Not fried |
| 2 Tab | Tofu (firm) cubed |
| 1 Tab | Pickled white radish |
| ½ Cup | Bean Sprouts |
| 1 Tab | Roasted peanuts (½ for dish & ½ for garnish), roughly ground |
| 50 g | Fish sauce |
| 100g | Palm Sugar |
| ½ Cup | Tamarind Sauce |
| 90g | Dried noodles |
| 2 | Chinese chives |
- Mix Fish sauce, palm sugar and tamarind sauce and put aside as the seasoning
- This dish is made quickly. To start….. Boil a little water (about 300ml) and through noodles in (this is the start now. No stopping)
- In a wok put in the vegetable oil on a high heat
- Add garlic, tofu and shallots cook until fragrant
- Add egg, cook until the white is a little cooked and then stir. Quickly move to next step
- Take the noodles out of the boiling water and add to the wok. Continue stirring
- Add shrimp to the wok also.
- While stirring add the seasoning and chilli paste. Taste and adjust as required
- Add bean sprouts, Chinese chives and (the portion) of peanuts and take off heat. Taste and adjust if necessary
- To serve in the ‘posh’ way you put the pad Thai in what is effectively an omelette. Oil a non-stick fry pan. Put an egg in a small container and stir.
- Throw the egg into the fry pay and spread as an omelette.
- Once the omelette has shown dried edges put the Pad Thai in the ‘bottom’ half of the omelette
- Ensure the omelette is not sticking and then take the pan off the heat and fold the omelette over the Pad Thai as you place it on the plate.