Pad Thai

Pad Thai

Just as I attempting to do Dry January. Nick has decided to have a few weeks off meat (but including fish). It’s coninciding with my attempts to get into using Instagram.

Pad Thai is a dish I love and it’s pretty Instagram friendly, but I have never mastered cooking it myself. However I am nothing if not determined and this dish is pretty close to something from a restaurant – though  I probably need to get more liberal with the sugar and oil.

Pad Thai

Serves Two

1 large carrot finely grated
2 handfuls of cabbage finely shredded
1/2 red onion finely sliced
1 clove of garlic
2 handfuls of fresh breansprouts
1 tbsp of dried shrimp
2 handfuls of dried rice noodles
2 tsp of tamarind
1 tsp of fish sauce
1/2 tsp of brown sugar
1/2 tsp of korean chili pepper
2 eggs

To serve.

Fresh coriander leaves
2 tbsp of peanuts , toasted and crushed
1/2 lime

  1. Simmer the rice noodles in boilin water with the shrimp.
  2. Fry together the vegetables (carrot, cabbage, onion and garlic) in sunflower oil until softened.
  3. Mix together the sugar, fish sauce , tamarind and pepper.
  4. Once the vegetables are cooked add the eggs and stir to cook quickly
  5. Once the egg is cooked, add the noodles and beansprouts.
  6. Cook for 2 minutes, add the mixed sauce and cook for one more minute
  7. Serve with a scattering of coriander leaves, peanuts and a squeeze of lime juice.
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