Ingredients
Garlic 2 cloves.
Pickled radish 1/2 tbsp.
Tofu 1 tbsp.
Minced pork 15-20 g.
Shrimp 3-4 shrimps.
Egg 1 egg.
Bean sprouts 1 handful.
Chive 1 tbsp.
Rice noodles 100 g.
Dried shrimp and peanut 1 tbsp.
Lime 1 piece of lime.
Vegetable oil 4 tbsps.
Palm sugar 1 tbsp.
Oyster sauce 1 tbsp.
Tamarind paste 1 tbsp.
Chili flake 1 tsp.
Fish sauce 1 tbsp.
Instructions
Heat up the wok, add oil, then garlic, pickled radish, tofu, minced pork and shrimp. Cook it until done.
Add water just to level with all ingredients above.
Then add seasonings ; palm sugar, fish sauce, chili flake, oyster sauce and tamarind paste.
Then stir well to create PAD THAI sauce.
Add all the rice noodles into the sauce and cook it for 2-3 minutes. Then add dried shrimps, bean sprouts and peanuts, then stir fry for another 2-3 minutes over the high heat.
Put them on the plate and give it a rest.
In the other wok (it could be the same wok), add some oil, beat up the egg in the bowl and slightly pour it in the wok. Ideally, trying to make an egg crepe.
Serve them the the egg-wrapped style with a slice of lime.
