PAD THAI

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• 
  
• INGREDIENTS
  250g Rice Noodles
  2 tspTamarind Paste
  3 tbsp Fish Sauce
  2 tsp Sugar
  1 Garlic Clove
  3 Spring Onions
• 2 tbsp Vegetable Oil
• 1 Egg
  200g Cooked Prawns
  75g Bean Sprouts
• Lime Wedges
  Peanuts
  
  METHOD
  
  Soak 250g of rice noodles in boiling water for 5-10 minutes until soft and drain well
• Mix together 2tsp of tamarind paste, 3 tbsp of fish sauce and 2 tsp of sugar in a small bowl
• Peel and finely chop a garlic clove and trim the ends off 3 spring onions and cut into thin slices about 1 cm long.
• Heat a wok or large or a large frying pan and pour in 2 tbsp of vegetable oil when it's really hot
• Add the garlic and spring onions and stir-fry, keeping the veg moving for about 30 seconds, just until they begin to soften
• Push the vegetables to the side of the wok and crack the an egg into the centre.  Keep stirring for 30 secs until it begins to set and resembles a broken-up omelette
• Add 200g of large cooked prawns and the 75g of beansprouts, followed by the noodles.
• Pour over the fish sauce mixture and heat it all through.
• Serve onto plates with lime wedges and sprinkle with a handful of chopped salted peanuts

Some history on Pad thai ...

The Pad Thai dish was developed during World War II when Thailand was faced with a shortage of food because of war and flooding. The Thai government promoted the use of rice noodles because they were cheap and available.  It became Thailand's national dish because it's tasty, nutritious and popular.   You can add other vegetables and chicken instead of seafood if that is all that you have available.  Just be creative.