Winter always has me longing for my favourite comfort foods and Pad Thai noodles is one that always warms me up and reminds me of home. When I was back in Thailand over the summer I had a pretty delicious tofu and crispy noodle Pad Thai but nothing beats my mum's Pad Thai so I've stolen her not-so-secret recipe so I can share the yumminess with the world.
Ingredients
- Rice stick noodles
- Celery
- Cabbage
- Carrots
- Onions
- Spring onions
- Beansprouts
- Sweet radish
- Soy sauce
- Fish sauce (or a teaspoon of salt if you're vegetarian or vegan)
- Tomato puree
- Tamarind
- Palm sugar
- Fried garlic
- Peanuts
- Egg (optional)
♥ Soak the noodles in hot water for at least 30 minutes to soften them.
♥ Grate or shred the carrots and chop all the vegetables into small pieces.
♥ In a wok heat a tablespoon of oil then add all the vegetables and egg.
♥ In a bowl mix a tablespoon each of the sweet radish, soy sauce, fish sauce, tomato puree, tamarind and palm sugar then add the drained noodles and mix thoroughly.
♥ Add the noodles to the wok and cook until soft.
♥ When the noodles are cooked remove from the heat and add a sprinkle of the fried garlic and peanuts before serving.
Eat & Enjoy!
Cate
xoxo
