Pad Thai

Cooking time: 30 mins

SERVES: 4
Difficulty: Medium

Ingredients

-40g palm sugar.
-50g water.
-50g Tamarind Paste.
-25g Fish Sauce.
-150g Flat Rice Noodles, Soak in Water for 1 hour minimum.
-3 garlic cloves.
-2 Shallot.
-100g pressed tofu.
-10g Sweet Preserved Daikon.
-2 Eggs.
-120g Bean Sprouts.
-20g Garlic Chives.
-20g Roasted Peanuts.
-5g dried shrimp.
-2/3 limes.

Method

-Caramelise your palm sugar until deep and golden then stop the caramelisation with your water and stir in the tamarind and fish sauce, set this aside for use later in the recipe.
-Finally slice your shallots and garlic, then dice your pressed tofu into batons and finely chop your preserve radish.
-In a wok, fry off these ingredients until golden brown then add your soaked rice noodles on top. make a little space on the side of the pan to stir fry your egg then toss everything together. Add a little of your pad Thai sauce then reduce and char before folding in the rest of the ingredients serve and enjoy with plenty of lime.