Pad Thai Black Mu - Pad Thai with Black Pudding

 A couple of brief asides from the travelogue, I'm posting these two as a reminder of how good the food was over there. Both are slightly Westernised versions of South East Asian dishes, and are delicious, to my mind. I write more food stuff at my personal blog, Antipathti, if you fancy a read.

 

 

The ironey black pudding cuts through the sweet and bitter tamarind quite nicely, and I quite like the very eastern meeting the very western. Mmm.

Ingredients

• Tamarind
• Soy or fish sauce
• Brown sugar
• Chilli (fresh or powder)
• Salt
• Spring onions
• Flat white noodles
• Black pudding
• Egg
• Peanuts (smashed up)
• Lime

Method

Serves one.

In a little bowl, mix up about 1 1/2 tsp tamarind, 1tsp soy or fish sauce, 1tsp sugar, and salt and chilli to your own preference and taste. It will smell and taste crap. It transforms when cooked.

Chop up the spring onions and pack pudding and stir fry in a fairly tasteless oil, veg or ground nut for a couple of minutes. Add the noodles and the sauce you made and stir fry for a couple more. Add the egg and stir it all quickly so the egg cooks into everything.

Dump it in a bowl and sprinkle over the smashed peanuts and a squodge of lime. Eat with chopsticks if you're pretentious.