Chitty Pad Thai

Ingredients:

1 handful Fresh Pad Thai noodles (if using dried noodles, soak in water for 5 mins)

1/2 cup Tofu, cubed

2 tablespoons Sweet radish, finely chopped (optional)

1/2 cup Shallots or onions, sliced

3 cloves Garlic, finely chopped

2 tablespoons Coconut oil

2 Eggs

1/2 cup Tamarind sauce

2 tablespoons Palm sugar

1 tablespoon Light soy sauce

2 cups Water

2 tablespoons Coconut sugar

1 pinch Salt

1 Teaspoon of Mushroom seasoning powder (optional)

¼ cup Crushed peanuts

¼ cup Shredded carrots

1 cup Bean sprouts

2 slices Fresh lime

1 tablespoon Ground chili or cayenne pepper (optional)

¼ cup Garlic chives or green onions (optional)

 Chitty Tamarind Sauce:

1 cup Hot water

1/4 cup Tamarind paste (Soak for 10 minutes, stir until combined, then filter to keep only the liquid)

Instructions:

1. Heat the coconut oil in a pan until hot. Add garlic and stir until fragrant.

2. Add the shallots or onions; continue stirring until they are softened.

3. Crack in the eggs and scramble until they are fully cooked.

4. Add the tofu and stir gently until well-cooked.

5. Include the Pad Thai noodles and 1 cup of water. Stir continuously until the noodles start to soften.

6. Incorporate soy sauce, palm sugar, salt, tamarind sauce, mushroom seasoning, and sweet radish if used. Stir well until the noodles are cooked.

7. Add bean sprouts, shredded carrots, garlic chives or green onions, and crushed peanuts, stirring thoroughly to mix well.

8. Taste and adjust the seasoning as necessary before removing from heat.

9. Serve garnished with additional bean sprouts, crushed peanuts, lime slices, and optionally, ground chili or cayenne pepper.

Optional Pad Thai Sauce Ingredients:

- 10g Shallots, finely chopped

- 200g "Cai Po" preserved or dried radish

- 40g Palm sugar

- 75g Light soy sauce

- 130g Ketchup