Holiday from Home - Pad Thai
For those of us lucky enough to get away this summer, you will explore some paradise locations full of exotic food and culture. However if you are not so fortunate why not take your taste buds on a foodie adventure here at home, from your own kitchen! One of the key aspects of a holiday is getting to grips with the local cuisine. The tastes, smells and the spices can take your taste buds on a culinary adventure in far off lands. You can transform a dish by the addition of a variety of herbs and spices that give you a real authentic taste. So immerse yourself in a destination of your choice and embrace all the richness and taste this culture has to offer. In this instance we're going to discover the hustle and bustle of the streets of Bangkok, Thailand's capital city. Pad Thai is the ultimate Thai 'street food' - chefs are in such a competitive situation on each street corner, with such limited space & ingredients therefore they usually specialize in one or two dishes just to stay in business. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it and this is my take on this traditional Thai dish.
- 1 packet Thai Gold rice noodles (Gluten Free)
- 1 tbsp Optima raw organic coconut oil
- 1 chopped red onion
- 4-5 spring onions
- Juice of 1 fresh lime
- Blue Dragon bean sprouts
- 250g Clearspring silken firm tofu
- 1-2 free range organic eggs
- 2 tbsp of Evergreen paleskin peanuts
- 2 tbsp tamarind paste
- 4 tsp Thai Gold fish sauce (For Vegetarian version substitute for tamari sauce)
- ½ tsp Evergreen ground black pepper
- ½ tsp Evergreen ground chilli pepper
- 2 tsp Blue Dragon minced garlic
- Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients. By the time you are ready to put ingredients in the pan, the noodles should have softened but not be mushy.
- Cut silken firm tofu into cubes (when cut, the firm tofu should have a mozzarella cheese consistency). You can sauté the tofu separately until golden brown, or you can sauté with all the other ingredients; red onion, garlic, bean sprouts, spring onion, in a large wok or pan.
- Fry the peanuts until toasted and remove them from the wok (the peanuts can be toasted in the pan without oil as well).
- Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind paste, fish sauce and chili pepper then stir.
- Make room for the egg by pushing all noodles & veg to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should be soft yet chewy.
- Serve and top with ground black pepper, peanuts, bean sprouts and spring onions as a garnish. Squeeze a wedge of lime over the dish. Serve and ENJOY!