Beth Denny

This Pad Thai recipe is quick and simple to make and uses sauces that you will already have in your cupboards at home. A demonstration of how to cook this dish is available on my YouTube channel.

Ingredients

2 tbsp pickled turnips (optional)
250g of rice noodles (soak in cold water for 6-8 hours and drain water before cooking)
1 large egg
50g bean sprouts
1 stem spring onion
1 small carrot, cut into long thin strips
1 tbsp of granulated sugar
2 tbsp malt vinegar
2 tbsp fish sauce or soy sauce
2 tbsp vegetable oil
2 tbsp water
2 tbsp tomato ketchup

Optional ingredients

Fresh or dried chilli
Coarsely chopped coriander
Crushed peanuts
1/2 lime

Heat the vegetable oil in a wok

Add the egg and scramble until the egg bubbles in the wok

Mix in the pickled turnip

Pour the fish sauce around the outer edges of the egg, directly on to the wok and then add the sugar and vinegar in to the centre of the wok

Using the same technique as the fish sauce, pour the water in to the wok

Add the bean sprouts, carrot and spring onion

Stir until the carrot softens, approximately 1 minute

Remove from heat, plate up and garnish

Click here to watch the video.