Pad Thai

Pad Thai Sauce - make this first, you can make it and freeze it for up to 3 months.

Makes 9 cups of sauce

200 g tamarind

1/2 cup Sriracha hot chili sauce

1 cup ketchup

1 cup sugar

7 tbsp fish sauce

8 cups water

Using the 8 cups of water, soak tamarind in hot water and squeeze the tamarind juice out of the pulp using your hands to squeeze and a strainer/sieve into a pot.  Discard pulp once you've used up all the water and gotten through the tamarind.

Place pot over medium heat with tamarind pulp and add all the other ingredients. Boil for 20 minutes and either can it, refrigerate it and/or use part of it for your pad thai.

_________________________________________________________________________________________________________________________________________________

Serves 2

400g rice noodles

120g fresh bean sprouts

2 eggs

tofu - firm (or other meat replacement), cut into cubes

1/2 to 3/4 cup pad thai sauce (from above)

green onion, diced

5 tbsp crushed peanuts

3 tbsp vegetable oil

3 tsp fish sauce

3 tsp sugar

lime, sliced

coriander for garnish

Boil water and add rice noodles, cook for 2 minutes then drain and set aside.

Heat non-stick wok over medium heat, add oil and stir-fry tofu until cripsy.  Then crack both eggs in wok and scramble.

Add cooked rice noodles to wok then fish sauce, sugar and pad thai sauce.  Stir-fry for 2 minutes to warm everything, making sure everything is well mixed.

Add peanuts, green onions, peanuts and coriander and serve with a wedge of lime.