Pad Thai

One of my fave Thai dishes has got to be Pad Thai! My version is a simplified version of Pad Thai that anyone can make at home and does not compromise on flavour! This is one of my families favourite meals and is always on a weekly rotation! Give it a try! It's even better than take out!

Ingredients:

- 1 lb dry rice stick noodles

- 454g medium firm tofu

- ½ red onion

- 1 chilli (optional)

- 150g fried fish cake

- ¼ cup chopped preserved radish

- 1 lb shrimp

- ½ lb bean sprouts

- 2 eggs

- 2 green onions

- 1/3 cup fish sauce

- 2 tbsp dark soy sauce

- 1½ tsp rice vinegar

- 1 tbsp sugar

- ½ cup water

- 1 lime

- ½ cup peanuts crushed

Directions:

Soak the noodles in hot water for 10-15 minutes. Slice red onion and the fried fish cake. Dice tofu and chop preserved radish. Slice green onions and place aside. Crush peanuts for topping. Thinly slice chilli if you are using it. Mix all sauces together and place aside. In a large hot pan fry tofu until brown. Once golden brown, add red onion and chilli and fry until soft. Add fish cakes and fry for another minute or so. Then add shrimp and fry until the shrimp is about 75% cooked through. Then add preserved radish and toss through for another 1-2 minutes. Push everything to one side of the pan and crack in 2 eggs and scramble in the same pan. Once cooked toss through and add in your soaked noodles. Add in sauce and water and toss through. Add in bean sprouts and green onions and cook until noodles have softened. If need be, you can add a little more water to help cook the noodles. Once done, plate up with crushed peanuts on top and lime wedges on the side.