Simple Pad Thai

Noodles 3m40 boiled, then cold water

https://www.feastingathome.com/15-minute-pad-thai/#tasty-recipes-20019

Serves 2

Stir Fry

3–4 ounces dry pad thai noodles (rice noodles)

1 large shallot, finely diced (better than onion here)

4 chopped garlic cloves

1 tsp soy chopped ginger (optional)

2 eggs, whisked with a fork with a generous 3-finger pinch salt ( if vegan, leave it out)

6–8 ounces tofu, chicken breast or peeled prawns

salt and pepper to taste

2 tbsp veg oil

1 lime

Sauce

3 tbsp fish sauce

3 tbsp Palm sugar (or coconut sugar, brown sugar or regular sugar)

3 tbsp tamarind water, or rice wine vinegar or whatever

1 tsp soy sauce (or Maggies)

Garnish

bean sprouts

roasted crushed peanuts

Squeeze lime

spring onions (optional)

chili flakes (optional)

coriander (optional)

75% Cook noodles

Roast and crush peanuts
Bowl 1: Chop shallot, garlic and ginger and set aside
Bowl 2: Whisk the two eggs with a fork and add generous salt

Pan 3: fish sauce, tamarind/vinegar, sugar and soy sauce.
Slice chicken thin, salt, pepper

Sear chicken until cooked through, set aside

Heat sugar pan until dissolved

In stir fry pan, oil fry shallot bowl, few minutes until golden and fragrant

Scramble eggs in a shallot well, break up, toss

Add drained noodles, toss

Add sugar pan contents, toss, 1 min

Add chicken

Cook until noodles are soft, add a little water if too dry

Add garnish bean sprouts, peanuts, spring onions, etc etc