Jackie's Pad Thai

(Based on a recipe from the Hot Thai Kitchen)

This is sooooo easy. Make the sauce and set it aside, then put all the rest of the ingredient into bowls and just assemble when ready.

Pad Thai is all in the sauces! Super quick and easy to make

INGREDIENTS

Sauce

Combine in a saucepan:

35gm palm sugar (grated or chopped) – 3 tablespns tightly packed

3 tablespns water

4 tablespns tamarind paste

2 tablespns fish sauce

Boil and leave to use later

Pad Thai

Enough dry noodles for six people (I use sweet potato vermicelli)

2 tablespns dried shrimp, OR 1 scant teaspoon balachan

6 cloves garlic, fine chopped

½ cup rough chop shallots

100gm hard tofu chopped into chunks

3 tablespoons fine chopped Sweet Preserved Daikon Radish

Dried chilli flakes to taste

1 tablespoon vegetable oil

2 eggs

3 cups bean sprouts

Garlic chives (about 10 stalks) cut into 1 inch lengths

3/4 cup roast peanuts, chopped up (half for in the dish, half for on top)

1 lime

Making the Pad Thai

Assemble all the ingredients.

Put the noodles in a bowl and cover with water (use scissors to chop the lengths if you like)

Into a bowl place the tofu, garlic, shallots, radish, dried shrimp and chilli flakes.

In another bowl place the bean sprouts, roasted peanuts and chives.

Break the two eggs into another bowl and combine them well.

Heat the wok and add oil, add ingredients in bowl and stir for 1 -2 minute (just enough for onion to go translucent).

Add the sauce and noodles, toss everything so sauce is absorbed, and noodles are covered.

Push the noodle mix to one side of the pan, add the eggs and quickly cook, then pull noodles back over the eggs and toss all together.

Add bean sprouts, chives and half the peanuts.

Serve with lime wedges and the rest of the peanuts on top.