Jasmin's Pad Thai

• 2 tablespoons red onion finely chopped
• 1 dash olive oil
• 4 ounces shrimp deveined, or calamari (cleaned and sliced) or chicken or pork (thinly sliced)
• 1 large eggs
• 1 small rice noodles handful of thai
• 1/2 cup chicken broth max or water
• 4 x fish sauce 4 glugs
• 1 tablespoon tamarind sauce
• 1/2 tablespoon palm sugar or unrefined caster sugar
• 1 pinch red pepper flakes
• 1 x mung bean sprouts 1 handful
• 4 each scallions, spring or green onions cut into 3-inch sticks
• 3 each cashew nuts raw, coarsely chopped
• 1 x limes wedges, fresh
• 1 x cucumbers slices

1. In a wok (of course you can use a frying pan, but it's just not the same; even those cheap stainless steel ones work better than a pan), fry the red onion in a little peanut or olive oil.
2. Add the shrimp (or calamari, chicken, or pork).
3. Cook for a minute.
4. They'll continue so dont worry too much if theyre still slightly opaque, and move them over to the side.
5. Make a well in the center.
6. Crack the egg in there and scramble with a fork until cooked.
7. Push over to the side along with the shrimp.
8. Break the noodles in half (unless your wok is the huge industrial size), and add to the center with about 1/4 cup of the stock, the ?
9. sh sauce, tamarind sauce, palm sugar (dissolve it in a little hot water if too thick), and red chile ?akes.
10. Mix well into the noodles, leaving the shrimp and scrambled egg off to the side.
11. Cook the noodles in the sauce for a few minutes, stirring lightly to ensure that they dont clump together.
12. The noodles should be just softenedyou want them nice and chewy.
13. Taste and adjust the seasoningand add more stock if necessary.
14. Now add the bean sprouts and the scallions, stir everything together, and heat it through.
15. Immediately turn onto large plate and top with the chopped cashews.
16. Garnish with lime and cucumber slices.
17. You now just need a pair of chopsticks and an ice cold Singha.

red onion, olive oil, shrimp, eggs, rice noodles, chicken broth, fish sauce, tamarind sauce, palm sugar, red pepper, handful, scallions, nuts, limes wedges, cucumbers

Taken from recipeland.com/recipe/v/jasmins-pad-thai-49421 (may not work)