Pad Thai

The measurements are simply a guide as I tend to cook from the heart.

You will need:

• 400g dried flat rice stick noodles
• 2 tablespoons peanut oil
• 2 eggs lightly beaten (I use four as we have an abundance of eggs)
• 1 onion cut into thin wedges
• 2 cloves of garlic, crushed
• red capsicum - 1/2 large
• 100g of fried tofu - trust me, do it - there is a lovely thai flavoured one in the vegetarian section of most supermarkets
• 6 spring onions sliced on the angle (go on you know you want to)
• 1 x bunch of coriander chopped
• 1 cup of bean sprouts
• Handful of roughly chopped peanuts

Mix the following in a bowl;

• 1/4 cup soy sauce
• 2 tablespoons of lime juice
• 1 tablespoon of brown sugar
• Sambal oelek or chilli sauce (to taste)
  
  

Putting it all together;

1. Cook noodles in a saucepan of boiling water for 5 - 10 minutes, until soft. Do not over cook them. Drain and set aside
2. Heat wok, with oil…..swirl the oil around to coat the wok.
3. Add egg, swirl the egg a bit to create a omelette. Remove, place on paper towel. When cold chop it into 2cm cubes (ish)
4. Heat oil in wok. Stir fry onion, garlic, and capsicum over high heat for 3-4 minutes.
5. Add noodles, tossing well.
6. Throw in omelette, tofu, spring onion and coriander
7. Pour sauce mix over the noodles and toss well. 
8. Sprinkle with bean shoots and nuts.

I serve this with condiments on the side - chilli, basil, salt, cut lemon and lime….people can then adapt it to suit their personal taste.