17 September 2012
Soak the noodles in the hot water for approximately 10 minutes
Make the pad thai sauce by combining the fish sauce, sugar, tamarind paste and chili (slakes, paste or sauce). Set this to one side
In a wok heat the oil and add the garlic and chili. Stir fry for about a minute. Then add the chicken and stirfry for an additional minute. There after add the tofu and continue to stirfry for a minute. Add the stock one tablespoon at a time until it is absorbed and the chicken is cooked
Add the noodles and the pad thai sauce and stirfry by tossing the noodles like a salad in the wok. Add the bean sprouts and the pepper and continue tossing for another minute or two. The noodles should be chewy and sticky in texture
Serve the noodles with corander and spring onions sprinkled on top. Squeeze the juice of a wedge of lime for flavour.
Preparation time: 15 minutes; Cooking time: 10 minutes; Serves 2