Non-authentic pad Thai
Ah, go on then! I've left you dangling long enough and I've even bought a wok in the meantime!
So, this is how I make pad Thai, based on eating it in restaurants and hastily reading a serving suggestion on the back of a noodle packet.
First heat a little bit of groundnut oil in a wok and fry chicken pieces until they start to brown. Shred them up into smaller pieces with a spatula as they're cooking. Add some beansprouts, a tiny bit of red onion and a little bit of shredded cabbage. You could also add some prawns at this stage, if everyone to be involved in the eating process likes fish.
Add some of those ready to wok noodles at this point - preferably the allegedly authentic ribbon ones. Toss them with the other ingredients and drizzle some lime juice, a pinch of brown sugar and a dash of soy sauce in as you're mixing. Fish sauce would be a traditional addition here (again, some people don't like fish!) but it's fine without.
Next, make a well in the centre of the wok and crack two eggs inside. It's a good idea to turn the heat up significantly so that the eggs start to cook immediately. Once they're showing the first signs of solidifying you need to jush them around a bit and mix them into the noodles.
The final topping for this dish is to serve it piled high in noodle bowls with crushed peanuts on top and a lime quarter on one side for extra squeezing!
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