Start by deseeding and chopping the red chilli
, cutting 2 spring onions
and crushing garlic
In the wok or deep pan, heat up 1 (out of 2) tablespoon of groundnut oil
Add chopped chilli
and spring onions
and let them fry for 30 seconds before adding 400g of Thai ribbon noodles and 1 (out of 2) tablespoon of soy sauce.
Stir fry for 3 minutes making sure that the noodles are turning soft.
Pour in another tablespoon of groundnut oil
and add a bag of stir-fry vegetables.
Halve the lime
and squeeze one half directly over the wok.
Pour in another tablespoon of soy sauce and continue to stir-fry for another 3-4 minutes until the vegetables are cooked but still crunchy.
Reduce the heat, push the content of the wok into one side and gently break the egg
into the empty space. Let it set a bit and then vigorously mix it in with the noodles for about 20-30 seconds.
Cut the other half of the lime
To serve - Spoon the Pad Thai into the serving bowls. Sprinkle crushed hazelnuts
on top and decorate with the lime