One of the most popular and ubiquitous dishes in Thailand, you can get Pad Thai on the street and in top restaurants. It is simple to make and is garnished by using the Thai seasoning set so that if you want a more spicy or salty or indeed peanutty dish you can amend it easily.
Ingredients 30g firm tofu cut into long dice
1 shallot thinly sliced
10g dry pickled salted turnip (Chi Po Kem) thinly sliced
Top 2 inches of green Chinese chives cut diagonally.
100g fresh rice Pad Thai noodles (if dry then soak beforehand)
¼ cup tamarind sauce
1 egg beaten
1tbsp cooking oil
¼ cup vegetable stock
2 stalks Chinese chives (approx 5 inches from the bottom including white part)
5 leaves watercress
½ lime cut serrated.
Place the cooking oil in a frying pan on a high heat for around one minute, until it is hot and then reduce to a low heat.
To make the Egg nest use your fingers in the beaten egg bowl and drizzle the egg into the pan in a criss cross being careful to keep the lines thin.
You will not need to use the whole egg and this can be a bit tricky at first.
Cook for a minute or so until the egg has become stiff and you can carefully remove it from the pan with a spatula.
Place in a bowl on one side to use later.
Over a high heat fry the turnip, shallot and tofu for about one minute to make the tofu firm and until you get the sweet smell from the shallot.
Add the noodles and stir with the stock or some water for only a minute or so to make the noodles soft.
Add the tamarind sauce and stir to coat all the noodles and mix the other ingredients.
Move the noodle mix to one side and pour the egg into the bottom of the pan, cover with the noodles and leave for the egg to cook.
Then mix all the ingredients together and add the beansprouts and chives at the end of the cooking time to heat slightly.