What is your favorite food?

There are many food in Thailand. Pat thai is a kind of food whice I like and many people like, too. My mother make it every weekend when I come back home. I think, it good for health because there are many kind of vegetables and you can make it easy. More over when I go to Bangkok, Pat thai find it in Bangkok and comes from testing hundreds of different versions from food cart around the city. In Bangkok, where Pad Thai originated, it is street food that you buy from a food cart; the cook has been making and perfecting it for years, cooking the same dish, day after day. Compared to the red, oil coated version you normally find in western restaurants, this one is drier and more tastes fresher and more complex. I've never seen oily, red pad thai in Thailand.

Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.

Soak the dry noodles in lukewarm water while preparing the other ingredients, for 10-15 minutes. Julienne tofu and cut into pieces 1 inch long. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.

Use a wok if you do not have one but any big pot will do. Use high heat and pour oil in the wok. Fry the cashew nuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to cook a little brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.

Pour onto the serving plate and sprinkle with fried cashews. Serve hot with banana flower, a wedge of lime, raw Chinese chives and raw bean sprouts.

As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.
Pat thai is a famous food in Thailand and everybody like it, if you eat it.