Originally cooked in the street markets around Thailand, with many variations – both regional, and in terms of ingredients.
The ultimate Thai meal â€“ this is a light, dry dish, with a mix of different flavours, itâ€™s very different to the red, oily Pad Thai thatâ€™s on offer in many Western Thai restaurants.
To Serve 4
8tsp Fish Sauce
6 cloves Garlic, minced
1tsp Chilli Pepper
1tsp Ground Pepper
1 Minced Shallot
1 Package Thai Rice Noodles
4tbsp Vegetable Oils
1.Â Â Â Â Â Â Soak the Dry noodles whilst preparing the other ingredients for five to ten minutes
2.Â Â Â Â Â Â Heat up a wok with a spoon of oil. Add the Garlic and Onion, and stir until they start to turn brown.
3.Â Â Â Â Â Â Drain the noodles, and add them to the wok, whilst stirring all the time quickly.
4.Â Â Â Â Â Â Mix in the Tamarind, Sugar, Fish Sauce and Chilli Peppers.
5.Â Â Â Â Â Â The heat should be very high, so that there isnâ€™t much juice left in the pan, if itâ€™s got a lot in there, turn the heat up higher, and make sure that you stir all the time.
6.Â Â Â Â Â Â Make space for the Egg by pushing the Noodles to one side, and scramble in the wok. Fold the Egg into the Noodles â€“ they should be very soft and very tangled.
Pour onto the serving plate, and sprinkle with some peanuts. Use sauces like Sugar, Sweet Chilli, Vinegar and Fish Sauce are very popular and common.
If you want to make it a more substantial meal, add in some Shrimp, Peanuts, Broccoli, Spring Onions and Bean Sprouts whilst mixing in the egg.
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