Pad Pad Thai

Inspired by the Thai dipping sauce from Two Tribes & Devil Dog Sauce we whipped up our take on this classic dish.

1 tablespoon of two tribes hot sauce

1 tablespoon of Rice vinegar

1 tablespoon of tamarind paste/ketchup alternative

1 tbsp of fish sauce

1 tbsp of soy sauce

1 teaspoon of honey

3 garlic cloves

knob of fresh ginger

2 carrots

1 pepper

300 or so grams of protein (chicken, prawns or tofu)

200 grams of rice noodles

1 Lime 

bunch of peanuts (small bag)

2 spring onions

1 large egg

1 bunch of fresh coriander

1 chilli

• Cook the rice noodles first and toss them in cold water and add a little oil to stop them from sticking.
• Chop the garlic, ginger and spring onions.
• Slice the carrots and peppers into thin strips (tip use a peeler to shave the carrot into thin layers).
• Mix the rice vinegar, fish sauce, honey, soy sauce, two tribes dipping sauce and tamarind/ketchup as alternative.
• Crack the large egg into a bowl.
• Heat a wok with a little oil and add the garlic, ginger and spring onions.
• Add in the protein and fry until cooked.
• Add the egg, sauce and noodles into the wok.stir and add the peanuts, coriander and juice of lime.