Warm temperatures call for refreshing salads that are as simple as shredded papaya or loaded with marinated, grilled beef. This is an easy dish to make vegan, if that’s your preference: fish sauce substitutes are fairly widely available these days (as are gluten-free ones, incidentally), and you can add extra tofu to make up for the animal products (scrambled soft tofu can stand in for the eggs), or add a vegetable of your choice instead, cooking or blanching it first, if need be.Thai cuisine is a food for all seasons. Toss together, until everything is well combined, then serve up either in individual portions or on one big platter, along with the garnishes for diners to add as they wish. Push the noodles, tofu and prawns back into the middle of the wok and add the radish (if using), dried shrimp, beansprouts, chives and peanuts. Once the eggs are beginning to set on the bottom of the pan, scramble them roughly and cook until they separate into dry curds. Pour the eggs into the wok, then break the yolks with your spatula, or whatever implement you’re using to stir-fry.
Push the noodles to the side of the wok, add the tofu and prawns, fry until cooked, then add beansprouts, spring onions and nuts. Put a wok on a high heat and, once hot, add half the oil, followed by the garlic, and stir-fry for a few seconds, until aromatic. 4 Start cookingīefore you turn on the hob, get ready your serving dishes, cutlery, accompaniments and any dining companions, because the cooking process is very fast. Roughly chop the radish (if using), chives and peanuts.
Devein the prawns, if necessary (I like to leave them unshelled, but it’s up to you), and crack the eggs into a small bowl. Finely chop the garlic and cut the tofu into bite-sized cubes. Prepare the remaining ingredients and set them out near the hob in the order they go into the pan (as below). Season with chilli, then taste and adjust the balance to suit your palate.
Put the fish sauce, tamarind and palm sugar in a small pan and heat gently, stirring to dissolve the sugar, then turn off the heat. While the noodles are soaking, make the pad thai sauce. Drain well and set aside by the hob alongside a small glass of cold water. Begin by soaking the rice sticks in cold water for about half an hour, until pliable but still al dente, rather than soft. Pad thai cooks in minutes, so it’s essential to have all the ingredients prepped and ready before you so much as look at the wok. Lime wedges, chilli flakes, fish sauce and sugar, to garnish 1 Soak the noodles
120g rice noodles, ideally 2-3mm wide flat rice sticks, but any will do reallyĦ0ml fish sauce, or light soy sauce mixed with a little lime juice or rice vinegarĦ0ml tamarind water (or tamarind concentrate thinned with a little water)Ħ0g palm sugar, or maple sugar, maple syrup reduced until caramelised, or dark brown sugarĤ stalks Chinese chives, or spring onions
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