… or use leftover veg, or tofu, or any other leftover meat – pad thai is versatile enough to make tasty use of them all
in Peckham, south-east London, says: “One of the reasons pad thai is so well known internationally is because it’s so versatile. Any protein left over from the night before – roast pork or chicken, say, or leftover vegetables – can be used up in this fabulous dish.” Wherever possible, I like to make food with local, seasonal fresh vegetables and fruit, and pair them with various imported dried and preserved ingredients to create a unique fusion of flavours.
Rice noodles, fish sauce and tamarind concentrate are available in most wholefood stores and large supermarkets. For the less accessible exotic ingredients such as palm sugar, dried prawns and salted daikon, I’ve offered alternatives or left them as optional; otherwise, buy them from south-east Asian food stores or online. Even without these authentic ingredients, pad thai is a lovely and fun dish to make at home and use up leftovers.
Have all the ingredients prepped and in separate bowls, much like a street food vendor would, ready to make your pad thai to order.
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