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Thai cooking takes a lot of preparation because of the number of ingredients involved. But once they are ready, it's just a matter of tossing them into the wok one by one and it's done!

Phat Thai (Pad Thai)

handful of dried thin flat rice noodles
1 tbsp palm sugar
1 tbsp white sugar
1 tbsp tamarind water
2 tbsp fish sauce
1 small bunch Chinese chives
1 tsp oil
2 red shallots coarsely chopped
1 egg
50 gms firm bean curd, cut into 1 cm cubes and fried until just golden
1tbsp dried shrimp, rinsed and dried
1tbsp preserved radish
pinch chili powder
handful of mung bean sprouts
1 tbsp crushed roasted peanuts
1 lime wedge
extra tbsp chili powder

1. Soak noodles in boiling water until soft. Drain.
2. Simmer palm sugar, white sugar, tamarind water and fish sauce 1-2 mins until dissolved.
3. Chop most of the Chinese chives into 2 cm length, reserving a few, chopped into 5 cm length for garnish.
4. Heat oil in wok over medium heat and fry shallots until fragrant and beginning to color.
5. Crack in egg, turn down the heat and stir.
6. Mix in bean curd, dried shrimp and radish. Add noodles.
7. Turn up the heat and stir fry for about a minute, allowing the noodles to color a little.
8. Add the prepared sauce and the pinch of chili powder, the simmer for another minute, adding more oil if necessary.
9. Add most of the bean sprouts and Chinese chives, and cook for another 30 seconds until wilted.
10. Check seasonings - the noodles should taste sweet, sour and salty.
11. Pile on a plate and top with the reserved bean sprouts and Chinese chives.
12. Serve with crushed roasted peanuts, a lime wedge and chili powder on the side of the plate.

You gotta try this!!!!!

INGREDIENTS (SERVES 4 GENEROUSLY):
- 8 oz. rice noodles
- 1 tablespoon of soy oil (canola, peanut or any other oil works too!)
- 1 red pepper
- 1 green pepper
- 1 zucchini
- 2 tomatoes, diced
- Bean curd sheets (I used 2 sheets about the size of an 8.5”x11” paper), cut into strips
- 2 tablespoons of Soy sauce (more to taste)
- 2 tablespoons of Chili bean paste (more to taste)
- 3 or 4 green onions, cut diagonally

DIRECTIONS:
1. Boil a pot of water and cook the rice noodles for about 4 minutes, drain and set aside
2. Stir fry the bean curd strips over some oil for 10 minutes on high heat until they are browned on both sides, set aside
3. In a deep skillet or wok, stir fry the zucchini and peppers for about 3 minutes
4. Stir in tomatoes, soy sauce and chili bean paste. Stir fry until vegetables are tender, around 4 minutes. Add more soy sauce and/or chili bean paste to taste if you want it saltier or spicier
5. Add bean curd strips and green onions, bring dish down to a simmer, stir frequently for 3 minutes
6. Stir in cooked noodles until mixed well.
7. And as always, DEVOUR!

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* Bean curd can be frozen or dried (depending on where you buy it). More info on bean curd on wiki. It’s a great substitute for scrambled eggs. Once you cook it, you’ll see what I mean!