Kimchi pad thai

Korean + Thai fusion food! Pad Thai is a dish which is slightly more delicate to cook than it seems, but if you follow the directions, everything will work fine!

200 g rice stick, medium width (bahn pho in Asian groceries)
6 tbsp homemade or store-bought kimchi (if using store-bought, read carefully the label to ensure your kimchi isn’t made with fish sauce or MSG, which is rarely vegan)
1 big handful mung bean sprouts
1 clove garlic, finely chopped
2 green onions cut in 1 cm-long pieces (or sliced shallots if green onions aren’t in season)
2 eggs (omit or replace with diced/crumbled firm tofu or scrambled tofu for vegan version)
sunflower oil

For the sauce:
2.5 tbsp soy sauce
1 tbsp sugar (preferably light brown, or palm sugar if you have, but caster sugar works too)
1 tbsp tamarind (or 1.5 tsp sugar + 1.5 tsp lime juice)

To serve:
crushed peanuts
shredded cilantro
lime juice

View the full recipe at Lemon Pie and Tie&dye →