Rustic Dartmoor Pad Thai

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I craved Pad Thai today, the street kind, with little dried prawns  and a bit of pickled radish, fresh tofu and sprouts. Comfort food, nothing fancy, like a bowl of mashed potato, this dish goes down well on a cold, rainy day on Dartmoor. It is a quick dish to cook but takes a little time to prepare as you need to chop up several ingredients before you start.


250g dried flat rice noodles, soaked in cold water for half an hour

The Sauce

3 tablespoons of fish sauce to taste

3 or more tablespoons of tamarind pulp

2 tablespoons of palm or coconut sugar, to taste

Heat the wok

4 Tbs. vegetable oil for frying

First add (there are more ingredients further down, which you will need to prepare in advance too)

3/4 cup firm pressed tofu, cut into small cubes

3 shallots, thinly sliced (or substitute with half a medium onion)

1/4 cup small dried shrimp, re-hydrated with some hot water

1/4 cup chopped preserved salted radishImage 3

Soak the flat rice noodles in cold water for half an hour or so. It helps to stop them sticking together.

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Start with the main three – tofu, radish and shallots chopped finely. Fry these first.
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Gather the ingredients together and make the sauce from a mixture of tamarind paste, palm sugar and fish sauce.

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Then add the soaked noodles and the sauce stirring to stop the noodles from sticking.

Add 2 eggs, stir to mix

3 cups fresh bean sprouts

1 cup Pak Choi,  finely chopped

3 spring onions, the green part only choppe finely

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Stir everything together for about a minute or so or until all the noodles are coated.
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A small handful of chopped salted roasted peanuts

2 limes, cut into small wedges

a handful of fresh coriander or Thai basil

Chopped green chillies

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Thai comfort food. Even better the next day served cold, but maybe that’s just a personal preference?!