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8 ounces rice vermicelli (either the sen mee or the sen lek

8 ounces rice vermicelli (either the sen mee or the sen lek is a home-style recipe. These should be soaked for a short while (perhaps 30 minutes to an hour, depending on the brand of noodles) until soft.

Illustrative photo

Ingredients

• 5
• 2 tbsp

Method (preview)

1. 1

   Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing colour.

2. 2

   Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the protein ingredient is nearly cooked.

3. 3

   Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon fo cooked egg (if you con't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point).

4. 4

   Finely add the bean sprouts and cook for no more than another 30 seconds.

5. 5

   Remove from the pan to a serving platter.

6. 6

   Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts.

7. 7

   Sprinkle this mixture on the cooked pad thai.

8. 8

   Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds.

9. 9

   Put the lime segments and cuke segments around the serving platter.

10. 10

    You can also sprinkle a quarter of a sliced up banana flower and some

11. 11

    Indian Pennywort leaves over the top as edible decoration. pad thai is served as above, but Thais add copious amounts of the four basic condiments (chilis in fish sauce, ground dried red chili, sugar and crushed peanuts) at the table, to suit their individual predilictions.

12. 12

    "texture").