A recipe from Bangkok for you

With 'Los Reyes' out of the way the holidays are finally over in Spain, for a few weeks anyway. The weather here is like the rest of Europe, wet or worse, it snowed in Madrid and further south today.

I ventured out with my dog this morning and the rain reminded me of a week I spent in Glasgow a few years back. Rain so hard it bounces off the pavement so your legs get soaked. To avoid going stir crazy I'm cooking recipes from my travels, tonight it's Pad Thai. This is a very authentic recipe, I made the notes myself on the streets of Bangkok a few years ago and I've added a few Bangkok images for you.

Ingredients for 2 people:
2 eggs
4 teaspoons fish sauce
3 cloves of garlic, finely chopped
1/2 teaspoon ground dried chilli pepper
1 shallot, finely chopped
1/2 tablespoon sugar
1 tablespoon of tamarind
enough cooked noodles for 2 people*
2 tablespoons of vegetable oil or sesame oil
hot chilli sauce (optional!)

Additionally, you can add bean sprouts and chopped peanuts.

*In Bangkok you can choose from 4 or 5 different noodles, from very fine to thick, so use what you prefer. The noodles should be slightly under-cooked.
Method:
Cooking time 2-3 minutes.
Use a wok.
On a high heat add the oil.
Add the shallots and garlic and stir until they start to brown. Add the cooked noodles. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce and chilli pepper.
The heat should remain high.
Crack the egg into the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add bean sprouts and peanuts at this stage. Stir a few more times and serve. I add a very hot chilli sauce....you may choose not to!