Pad Thai

Serves 4-6

Ingredients

200g dried pad Thai rice noodles- soak in hot water for 20 minutes and drain. You can find thee in the noodle section near the Asian section at the supermarket. You can also make this using 2-3 zucchini (zoodles) instead if you wanted. Add the zoodles in the same time as the pad Thai noodles.

Meat- you can use up any chopped up leftover roast meat you have such as pork or chicken you can use as much or as little as you like, anywhere from 200-500g. You can just use uncooked meat also, sliced up. You can use prawns or tofu also.

3 cloves of garlic, crushed

3 shallots, chopped or you could use 1 diced brown onion

You can use whatever selection of veggies you like here, capsicum, zucchini, asparagus, baby corn, thinly sliced carrot etc…I used broccolini and Chinese broccoli

2 bunches of broccolini, chopped in half, or one big broccoli cut into small florets

1 bunch of Chinese broccoli or other leafy Asian veg

250g pack of bean sprouts

2 eggs

Sauce

As with most Asian cooking you need to balance the flavors, you have sour, acid, sweet and salty so if you things a little different feel free to play around, you are the cook!

1 heaped tbsp. of tamarind puree- you can get this in the Asian section at the supermarket

Juice of 1 lime

1 tbsp fish sauce

2 tsp palm sugar

Optional garnish, chilli, coriander and chopped roasted peanuts

Method

So you have you soaked, drained noodle set aside, you can soak these while you prep your veggies and sauce.

In a pan heat some oil and fry off your shallots, garlic, meat, broccolini and Chinese broccoli for 2-3 minutes until cooked and browned. Set aside.

In the same pan or another pan add some oil and stir fry your drained noodles for 1-2 minutes, then push your noodles to the side of the pan and break in your 2 eggs break up the yolks and let the egg set, then stir into your noodles. Add your bean sprouts and sauce and meat/veg that was set aside and toss through.

Serve up with chilli, coriander and chopped roasted peanuts.