HOW TO MAKE PAD THAI SAUCE RECIPES

Steps:

• Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

Steps:

• 1. Cook the noodles according to the packet instructions, then drain and refresh under cold running water and toss with 1 teaspoon of sesame oil.
  2. Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl.
  3. Peel the garlic and bash to a paste with the tofu, add 1 teaspoon of sesame oil, 1 tablespoon of soy, the tamarind paste and chilli sauce, then squeeze and muddle in half the lime juice.
  4. Peel and finely slice the shallot, then place in the frying pan over a high heat. Trim, prep and slice the crunchy veg, as necessary, then dry-fry for 4 minutes, or until lightly charred (to bring out a nutty, slightly smoky flavour).
  5. Add the noodles, sauce, beansprouts, and a good splash of water, toss together over the heat for 1 minute, then divide between serving bowls.
  6. Wipe out the pan, crack in the eggs and cook to your liking in a little olive oil, sprinkling with a pinch of chilli flakes. Trim the lettuce, click apart the leaves and place a few in each bowl.
  7. Pop the eggs on top, pick over the herbs, and sprinkle with the nuts. Serve with lime wedges for squeezing over, and extra soy, to taste.