Pad Thai 🇹🇭

Ingredientai

2 tbsp Vegetable oil

1bsp Garlic, minced

5 prawns. Peel and deveined (For veg. t.v.p. or mushroom)

1/3 cup Extra-firm tofu. Cut into 1 cm pieces.

1/4 cup raw bean sprouts or cabbage. Save some extra for serving.

1/8 cup Chive or green onion. Cut into 3 cm pieces

1 Egg

Rice noodles (100grams). Pre-soak in warm water until soft.

2 tsp Fish sauce. For veg. use soy sauce.

1 tbsp Brown sugar

1 tbsp Ground roasted peanuts or Ground roasted Cashews. Extra for serving.

1/2 tsp Ground dried red chilli powder. Extra for serving.

1 tbsp Tamarind paste or White vinegar

Pickled white radish or Pickled cabbage (1 tbsp.). Finely chopped.

Nurodymai

Heat the oil over low heat, add garlic and fry until fragrant.

Add prawns, tofu, bean sprouts, chives. Stir until prawns are cooked. Be careful not to overcook the prawns.

Crack the egg straight into the wok. Stir rapidly until scrambled and dried.

Add noodles and season with fish sauce, brown sugar, ground roasted peanuts, chilli powder, tamarind paste, and pickled white radish. Mix everything together and keep frying.

When the noodles are softened and translucent, switch off the heat.

Serve with some fresh bean sprouts, extra grounded peanuts, and a sprinkle extra dried chilli powder on top.