Pad Thai (mixed)

Ingredients:-                                                    Serves 6 pax


Oil                                                  1/4 cup
Shallots/Onion (sliced)                     3
Radish (Julienned)                           1 large
Tofu (diced)                                    150 gm
Rice stick noddle                             1 pack/12 ounce
Water                                              a little
Pad thai stir-fry sauce                      2 tbsp
Eggs (scrambled)                            4 no.s
Bakti fish (sliced)                            1 pound
Chives/Spring Onion                       2
Beans sprouts                                 2 cups
Salt                                                 tt

Garnish:
Fresh chives
Fresh Lime
Fresh bean sprouts
Roasted peanuts

Methods:-
- On boiling water pour the rice stick noddle and boil it for about 3/4 minutes or until soft. Pass it through the cold running water and soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
- Prepare the scramble eggs and fry the tofu and bakti fish separately. Drain the oil and set aside.
- Heat a large wok over high heat until very hot, to the point of smoky.
- Add the oil, fry the shallots/onions until light brown, then add radish, tofu; cook for another minute until the tofu is crisp and slightly brown at the edges.
- Add the noddle, bakti fish and scrambled eggs. Combine them properly and pour the pad thai stir-fry sauce. Mix it properly.
- Add the chives/spring onion and little water to avoid stickiness.
- Adjust seasonings/salt to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes and you are done with the pad thai.
- Portion the pad thai at a plate and garnish with fresh chives, fresh lime, fresh bean sprouts and raosted peanuts and serve.