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RESTAURANTS AND THAI CUISINE
THAI CUISINE
 

PAD THAI


oil - to cover the bottom of the wok
garlic cloves - 1 tbsp crushed to taste
red chilli - 1 crushed
onion - ½ sliced
carrot - ½ cut into sticks
tomato - ½ sliced
tofu block - ½ cubed
lemon grass - 2 stalks sliced thin
kaffir lime leaves - 5 whole
soya sauce - light & dark - 3 tbsp of each
sugar - 1 tbsp to taste
rice vinegar or tamarind juice - 2 tsp
noodles - glass or rice - a good handful
bean sprouts - another good handful
peanuts - 1 tbsp ground
sesame seeds - a sprinkle

Place the oil in heated wok
Add garlic, chilli, onion, carrot, tomato and tofu. Stir fry.
Add lemon grass and kaffir leaves. Stir fry.
Add soya sauce, sugar and rice vinegar to taste. Stir fry.
Add noodles. Stir fry. Add bean sprouts. Add a little water if needed.
Add ground peanuts. Stir fry.

Server on a plate topped with sesame seeds.

RECIPES PROVIDED BY MAY KAIDEE'S THAI VEGETARIAN RECIPES



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