Pad Thai Rice

Suitable for vegetarians. Omit egg for vegan version. Serves 2.

This is a dish I make for myself when I am craving the flavours and textures of a pad thai but not quite feeling the intense carbo load of a massive bowl of noodles. It is slightly healthier and slightly easier to make (as the dish begins and ends in one pot) but keeps all of the essential hallmarks of the takeaway classic.

One absolute must-have ingredient in this recipe is the tamarind puree. Without it, you won't get that tanginess that is so recognisable in a pad thai. It is a unique flavour that really has no substitute. Most asian supermarkets will have some kind of tamarind puree. But make sure that you aren't getting tamarind sauce, which is a sort of pre-mixed condiment. What you want is the pure stuff. Also fair warning, if you aren't used to cooking with tamarind, don't be put off by the flavour of the stuff on its own. It really is more of a team player.

Ingredients:

• 1 shallot, thinly sliced, 
• 100g shiitake mushrooms, finely chopped, 
• 2 tsp grated ginger, 
• 2 tsp tamarind puree, 
• 1.5 tbsp dark soy sauce, 
• 1.25 tsp brown sugar, 
• 0.5 cup, or 100g white rice, 
• 1 can (400g) of coconut milk, 
• 0.5 cup or 120ml water, 
• 100g bean sprouts, 
• 2 eggs, 
• 2 spring onions, 
• 1 bunch fresh coriander, roughly chopped, reserving some for garnish, 
• 80g roasted cashew nuts, roughly chopped, 
• Juice of 1 lime, reserving a slice of lime for garnish.

Method:

• Place a large, high sided skillet or pot over medium high heat with 2 tbsp oil.
• Add shallot and mushrooms and sautee for 4-5 minutes or until soft and start to brown and caramelise slightly.
• Add ginger and cook for 1-2 minutes or until fragrant. 
• Add tamarind puree, soy sauce, and brown sugar and mix to combine.
• Add rice and mix well, ensuring that the rice is evenly coated with the mixture.
• Add the coconut milk and water and mix well. Bring up to a boil and then reduce heat to low. Cover and let simmer for 10 minutes.
• Remove the lid and add the bean sprouts, mixing them through. Cover again and let simmer for another 5 to 10 minutes or until the rice is cooked and has absorbed almost all of the liquid.
• Add the green onions, coriander, and cashews and mix. Create a couple of wells in the rice and crack the eggs right in. Cover and let the eggs poach in the rice for 2-3 minutes or until the whites are set and the yolks are still runny. If making a vegan version, you could easily replace the eggs with some cubed up tofu or add extra nuts!
• Serve immediately, garnishing with some extra coriander leaves and a slice of lime. If you are making a big batch of this to store (a double batch of this recipe makes for a huge amount of leftovers) then don't add the egg as it won't keep as well as the rice. Instead, add the egg when you heat up the dish.