pad thai

Pad Thai is a dish I never resist in a Thai restaurant. No matter how determined I am before I go in, to order a curry or some other noodle dish, I always end up eating thai fish cakes and pad thai with beancurd.
So, I decided to start making it at home, since it is really very easy.


I must admit that this time I bought pad thai sauce from my asian supermarket, which makes all this very convenient, but I have made the sauce myself many times and it is also really quick, you just have to have a few ingredients handy, including tamarind juice.
So, here it is - a veggie version, but if you want you may add or substitute beancurd with chicken or prawns.

Ingredients (for 2 people)
groundnut oil
200g dry rice noodles
1/4 cup water
100 - 150 g beancurd or tofu pieces
1 tbsp chopped spring onion
small handful mange tout
small handful cauliflower florets
1 medium carrot
2 eggs

for sauce
(here you can simply substitute store bought pad thai sauce and add as much as you like, i usualy add about 1/2 small bottle for this quantity of noodles)
4 tbsp lime juice
1 tbsp garlic powder (or alternatively 3 cloves fresh garlic)
3 tbsp Thai fish sauce
1 tsp dry chilli powder
4 tbsp palm sugar
4 tbsp tamarind

for garnish 
small handful roasted peanuts
bean sprouts
fresh coriander

First, soak the noodles for 3 minutes in hot water.
Heat the wok with 2 tbsp groundnut oil and stir fry the garlic and spring onion for about 30 seconds.
Add beancurd, cauliflower, mange tout and carrot cut in sticks and stir fry for another minute or so. To that add either ready made pad thai sauce or if making it from scratch - add tamarind juice, palm sugar fish sauce, chilli powder and lime juice. Let it combine before you add water and then drained noodles.
Mix well and let it cook for a minute or two.
Push the noodles on the side of the wok. Add further 2 tbsp of oil and beaten eggs. Scramble the eggs and mix in with the noodles.
When the noodles are cooked, add beansprouts and crushed peanuts (easy way to do this is to just put peanuts in a plastic bag and smash them with a meat tenderiser), toss and serve garnished with some fresh coriander.

Bon appétit!

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