Pad Thai

Flat thai noodles and vegetables in a sweet and tangy sauce
Ingredients - Serves 4
  • 200 g flat rice noodles or pad thai noodles
  • 2-3 cloves (or 5 g) of garlic, finely chopped
  • 20 g galangal, finely chopped
  • ¼ cup soy sauce
  • 30 g tamarind
  • 2 tbsp palm sugar or soft brown sugar
  • 1 tsp paprika
  • 3 cups of vegetables (green capsicum, red capsicum, carrots, baby corn, broccoli, snap peas)
  • 4 eggs, optional
  • 2 tbsp oil
  • ½ cup of bean sprouts
  • a few spoonfuls of roasted peanuts, crushed
  • red chilli flakes, optional
  • a few slices of cucumber, optional
  1. Steam the vegetables and set aside
  2. Soak the rice noodles according to instructions on the package
  3. Place the tamarind with ½ cup of water and cook in the {microwave} on high for 30 seconds. Let it cool and then squeeze out the tamarind juice and discard the rest. Set aside
  4. Heat the oil in a wok. Add the garlic and galangal and fry till the raw smell is gone, about 1 minute
  5. Add the soy sauce, tamarind juice, palm sugar and paprika
  6. Mix well and then add the noodles and vegetables
  7. Toss well and push to a side. Break the eggs directly into the wok and scramble them
  8. Mix everything and serve hot with bean sprouts, peanuts, red chilli flakes, sliced cucumber
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