Pad Thai - 3

Recipe Ingredients

3 tablespoons	45ml	Oil
2 oz	56g	Ready-fried beancurd - cut into 1/2 cubes
1		Egg
4 oz	113g	Flat noodles - cooked
1 tablespoon	15ml	Chi po (preserved turnip) - finely chopped
2		Spring onions - cut in 1" pieces
2 tablespoons	30ml	Chopped roasted peanuts
3 oz	85g	Bean sprouts
1/2 teaspoon	2.5ml	Chili powder
1 teaspoon	5ml	Sugar
2 teaspoons	10ml	Light soy sauce
1 teaspoon	5ml	Lemon juice
		Lime wedge, (for garnish)
section		Fresh coriander, (for garnish)

Recipe Instructions

In a wok of frying pan, heat oil. Add garlic & fry until golden brown. Add ready-fried beancurd and stir. Break egg into wok, cook for a moment, then stir. Add cooked noodles, stir, then add turnip and spring onions & half of peanuts and half of bean sprouts. Stir well; add chili powder, sugar, light soy sauce, and lemon juice. Stir well & turn on to a plate. Sprinkle with remaining peanuts and chopped coriander leaf. Arrange remaining bean sprouts & lime wedge on side of plate.

(From Thai Vegetarian Cooking, Vatcharin Bhumichitr, Clarkson Potter Pub)

Source:
Viviana Aldridge

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