Pad Thai for Two

Pad Thai for Two. Pad Thai Noodles

Pad Thai Noodles

Ingredients:

8 oz flat rice noodles

3 tbsp fish sauce

2 tbsp tomato puree

2 tbsp rice vinegar

2 tbsp granulated sugar

3 tbsp sesame oil

1 tbsp garlic, minced

1 medium carrot, peeled, sliced

1 tbsp tamarind paste

1 tbsp Thai chilli

4 oz chicken thighs or pork diced

4 oz shrimps cut in half and sliced

2 oz firm tofu cubes

2 whole eggs, beaten

1 cup bean sprouts

2 oz snow peas

Method:

Place noodles in hot (not boiling) water. Cook for 10 minutes, drain. In small bowl, combine fish sauce, tomato sauce, and vinegar. Stir in sugar to dissolve. Heat 2 tablespoons of oil in wok or large frying pan over high heat; cook garlic, chilli pepper, carrots and tamarind paste for 15 seconds. Add chicken and shrimp. Stir fry until cooked 3 to 4 minutes.

Add tofu pieces and fish sauce to the pan, bring to a boil. Add drained noodles and toss until well coated in sauce. Transfer to a warm serving platter. Add remaining oil to pan; add the eggs and cook for 10 seconds. Scramble eggs and add bean sprouts and snow peas. Return noodles to pan and thoroughly stir to mix eggs with the noodles. Continue to cook until eggs are set. Arrange noodles on serving plate and garnish with chopped fresh coriander, minced green onions and chilli, Serve immediately.