Christine’s very own Pad Thai
I made Pad Thai today. I simplified and tweaked it quite a bit according to my liking. You might also note that I rarely use measurements. Use as much of the ingredients as you like. And feel free to change the recipe according to your preference. Cooking is an art so be creative and express yourself! This is your creation.
Here’s the recipe:
- vegetable oil
- carrots, julienne
- tofu
- I packet Thai rice noodles
- green onion, chopped
- 3 eggs
- chopped peanut, roasted
- pad thai sauce
- a handful of soy bean sprouts
- fish sauce
- crushed red pepper
- Lime wedges
- chopped cilantro
Heat Vegetable oil in a wok or pot. Add Carrots and tofu, cook until slightly brown. Add cooked rice noodles and Pad Thai sauce. Push everything to the side and add the eggs. Scramble them and fold them into your dish. Then add the roasted peanuts (this is David’s favorite part), the green onion, the soy bean sprouts and the crushed red pepper. Blend it all nicely, then serve garnished with lime wedges and chopped cilantro. Enjoy!
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