PAD THAI recipe Inspired by Chef David Thompson

Recipe for 1 dish

Sauce Ingredients

1 tablespoon palm sugar

1 tablespoon white sugar

1 tablespoon tamarind water

2 tablespoons fish sauce

Other ingredients

A good handful of dried thin rice noodles or เส้นจันท์

1 teaspoon oil

2 red shallots, coarsely chopped with a pinch of salt

1 egg

50 g (2 oz) firm bean curd, deep-fried and cut into ½ cm (¼ in) cubes

1 tablespoon dried prawns (shrimp), rinsed, dried and quickly fried

1 teaspoon shredded salted white radish, rinsed

Pinch of roasted dried chilli powder Handful of bean sprouts

Handful of flower garlic chive

Handful of Chinese chive

1 tablespoon crushed roasted peanuts

1 lime wedge

Extra 1 teaspoon roasted chilli powder

Instructions

Simmer palm sugar and white sugar with tamarind water and fish sauce for 1-2 minutes, until dissolved.

Soak noodles in hot water until soft or follow instructions on the noodle package. Different preparations are needed for different kinds of noodles.

Heat oil in a wok over medium heat and fry shallots until fragrant and beginning to colour. Crack in egg, turn down the heat and stir. Mix in bean curd, dried prawns and white radish, then add noodles.

Turn up the heat and stir-fry for about a minute, allowing the noodles to colour slightly. Add the prepared sauce and the pinch of chilli powder, then simmer for another 30 seconds to 1 minute, adding more oil or water if necessary. The noodles should be sweet, sour and salty.

In another pan over medium heat half a tablespoon of cooking oil, add a handful of bean sprouts, a handful of Chinese chives, and a handful of flower garlic chives cook for another 30 - 60 seconds, (or until wilted) then season.

Arrange the noodles onto a plate then top with the fried vegetables and garnish with reserved bean sprouts and Chinese chives.

Serve with crushed roasted peanuts, a lime wedge and roasted chilli powder.