Vegetable stir fried noodles recipe
(or half a white onion)
shiitake or similar
(or 100 grams crushed tofu)
For the pad thai sauce
Prepare the pad thai sauce: put all the ingredients in a pan and cook over medium heat until thick. Set aside.
Heat 1 tablespoon oil in a large pan or wok, add the garlic cloves and chopped spring onions and stir-fry until soft and golden.
Add the rice noodles and 2 tablespoons of water, stir-fry until soft (about 30 sec) then move them up to one side of the pan.
Cut finely all the veggies (chili included), add them to the pan with 1 tablespoon of oil and half of the tamarind sauce*. Cook for 5 minutes stirring occasionally.
Add the remaining oil and eggs (or tofu) with a pinch of salt and scrumble with a fork. When golden, flip the noodles over the eggs and toss together.
Add the soybean sprouts and stir-fry a few seconds. Transfer the pad thai to a serving plate and add the peanuts, lime juice to taste and (if you like it very spicy) some chili powder, then serve.
*Keep the remaining pad thai sauce in the fridge for the next time, it lasts long!