Pad thai
Serves 2-3
- 1 carrot
- 1 small diakon
- 1 onion
- 4 garlic cloves
- 2 chili
- quarter cabbage small
- small bunch spring onion
- 60g beansprouts
- pinch dry chilli
- 3tbs peanuts salted crushed
- 3tbs crispy shallots
- splash rice wine vin
- 1tbs sugar
- 3tbs water
- 3tbs soy
- 1tbs fish sauce
- 2 limes
- small bunch corriander
- 10 basil leafs
- 200g flat rice noodles
- scoop cricket flour
- 2tbs peanut oil
- 50g tamarin pulp
- 500ml hot water
- 2 eggs
Heat some water and soak the tamarin until soft then remove seeds.
Mix the soy, fish sauce, sugar and vinegar together until sugar is dissolved and set aside. Wash and peel the carrot, daikon, and spring onions. Cut into 2 inch battons and set aside. Shred the cabbage and set aside. De seed chilli and make thin strips. In a hot pan or wok heat up peanut oil. Start by cooking off the carrots, daikon then add crushed garlic. It’s important to keep the veg moving. Add cabbage and spring onion, chop up the stems of the coriander and add to the pan. Blanch the noodles in hot water for a minute then add to pan.
Crack the eggs in and fold then through, tossing the veg and noodles. Add the sauce and finish the dish with bean sprouts. Serve in bowl with fresh chilli, basil and coriander leaves. Finally top with crushed peanuts, shallots and a wedge of lime.