Pad Thai

Chop the peanuts coarsely and finely chop the chili and spring onion.

Peel the onion, carrot, and garlic and cut them into fine diagonal strips.

Quickly stir-fry everything in a wok with 2 tbsp peanut oil, set aside.

Beat the eggs with a pinch of salt and fry briefly while stirring with a splash of oil, set aside.

Cook the noodles as per the package instructions, rinse them well, and let them drain.

In the wok, add the fish sauce, tamarind paste, and sugar and bring to a brief boil.

Add the cooked noodles and mix well, add the juice of 1 lime, if it’s too thick add a splash of warm water, stir in the bean sprouts and eggs and distribute on the plates.

Finish off with peanuts, cilantro, spring onion, chili, and half a lime.

If you have children, they usually eat the noodles, soy, carrots, eggs, and peanuts. Let them choose if they want the chili and cilantro based on their taste and age.

That’s why I like to serve everything separately on the plate instead of mixing it all together.

It actually looks nicer too 😉