Pad Thai

Chop the nuts 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 of peanut oil, set aside.

Beat the eggs with a pinch of salt and stir-fry briefly 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 divide onto plates.

Finish with nuts, coriander, spring onion, chili, and half a lime.

If you have children, they usually eat the noodles, soy, carrots, eggs, and nuts. Let them choose whether they want the chili and coriander 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 😉