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Nici’s Famous Homemade Pad ThaiÌý

IngredientsÌý

100g flat rice stick noodlesÌý

2ÌýtbspsÌýtamarind pureeÌý

3ÌýtbspsÌýfish sauceÌý

1 tsp sesame oilÌý

2ÌýtbspsÌýbrown sugarÌý

3ÌýtbspsÌýcooking oilÌý

2 spring onions,Ìýsliced diagonally and thinly, use the green bits tooÌý

2 cloves garlic,Ìýpeeled and roughly choppedÌý

1 – 2ÌýfreshÌýredÌýchillies,Ìýde-seeded and chopped fineÌý

1 thumb-sized piece ginger,ÌýgratedÌý

3ÌýtbspsÌýlemon juiceÌý

1/3 cup roasted peanuts,Ìýcoarsely choppedÌý

3 eggs,Ìýwhisked with a forkÌý

3 handfuls fresh bean sproutsÌý

Small handful of fresh coriander,ÌýchoppedÌý

2ÌýtbspsÌýsesame seedsÌý

Lime or lemon wedgesÌýto serveÌý

1. In a bowl, soften your noodles by covering with boiling water and leaving to soak for 10 minutes, then rinse, drain and set aside. They should be firm to the bite at this stage and will soften more once they are added to the wok/pan later.

2. Stir together tamarind puree, fish sauce, sesame oil and brown sugar to make a sauce.

3. Heat a large thin bottomed pan or wok over a med-high heat, then add the oil. Add the spring onions, garlic andÌýchilliesÌýand stir-fry for one minute. Pour in the sauce and bring to a simmer. Add the ginger, lemon juice, half the peanuts and drained rice noodles. Keep the noodles moving around to avoid sticking and to get them coated in the sauce and cooked through.

4. When the noodles are softened and coated in tasty sauce, push them aside in the pan and pour in eggs into the space. Cook until just cooked then stir them back through the noodles.

5. Serve topped with bean sprouts, coriander, remaining peanuts, sesame seeds and a decent squeeze of lime or lemon juice.Ìý