Pad Thai

Pad Thai Sauce

• 3 Tbspn palm sugar, chopped or brown sugar

• 3 Tbspn lemon juice

• 2 Tbsp good fish sauce or for vegan dish substitute with 3 Tbspn soy sauce

Pad Thai

• 200 gms dry rice noodles, medium size, soak in warm water for 2 minutes. Boiling water should not be used.

• 3 cloves garlic, chopped

• ¼ cup roughly chopped shallots

• 85g pressed tofu (1 square piece), cut into small pieces

• 3 Tbsp finely chopped SWEET preserved daikon radish or also known as pickled radish.

• Dried chili flakes, to taste (optional)

• 2–3 Tbsp vegetable oil

• 2 ½ cups bean sprouts, loosely packed

• 10 stems garlic chives, cut into 2” pieces

• ¼ cup roasted peanuts, roughly chopped

• 1 lime

• Garnishes and condiments for serving: chili flakes, roasted peanuts, bean sprouts and garlic chives. Instructions To make pad thai sauce : 
  

1. Add palm sugar to a small bowl. Add soy or fish sauce, and lemon juice. Stir well until well blended.

To make pad thai: 

1. Heat a wok over medium heat.

2. Add chopped garlic, shallots and saute for few seconds until aromatic.

3. Turn heat up to high and then add tofu and saute for few seconds. Add soaked and strained noodles, chopped pickled radish and sauce and mix well.

4. Once sauce is absorbed, you can turn off the heat and taste the noodles for doneness. If they’re still undercooked, add a little more water and continue cooking, being careful not to add too much water!

5. Once noodles are done, push them to one side of the pan. Add add little extra oil to the empty space and add eggs. Break yolks, then put noodles on top of eggs and cook for about 30 seconds. Flip and toss to mix eggs into noodles. 

6. Then add bean sprouts, garlic chives and half the peanuts. Turn off the heat and toss until well mixed.

7. Serve immediately with a lime wedge and extra peanuts on top. For a classic presentation you can add a little extra side of bean sprouts and some garlic chives garnish.

8. Be sure to squeeze a bit of lime on top before eating!