Turns out Pad Thai’s even better for brunch! This all-star recipe features smoked bacon, pork sausages and Vietnamese rice noodles, crowned with a sunny-side up egg. You may never look at brunch the same way again.
Tomato Curry Sauce
The Bacon, Sausage & Egg Tomato Pad Thai Assembly
In a food processor chop ginger, galangal, lemongrass, garlic and Thai chilli.
Add processed garlic, Thai chilli, ginger, galangal and lemongrass to a wok and cook at medium heat for approximately 1 minute or until fragrant.
Add crushed tomatoes and bring mixture to a gentle boil. Reduce heat and let simmer for roughly 15 minutes.
Add coconut milk and stir until it’s well incorporated. Add brown sugar and sea salt to taste. Remove from heat then sprinkle with Thai basil.
Over medium high heat, cook onions, carrots and bell pepper for about 1 minute.
Add bacon and sausages and cook for 2 minutes.
Soak Vietnamese rice noodles for roughly 15 minutes, then add to the pan mixture and cook for another 2 minutes.
Add the tomato curry sauce into the pan, stir and mix well.
Add baby bok choy, bean sprouts and cook for another 2 minutes.
Fry an egg in a separate pan, sunny-side up. Season with salt and pepper. Set aside.
Once the vegetables are cooked and the noodles are softened, place Pad Thai into a serving dish.
Sprinkle roasted chopped peanuts and fresh cilantro onto the Pad Thai. Finally, plate with the reserved sunny-side up egg on top of Pad Thai. Enjoy.