This Thai street food dish is from the north of Thailand, there they make it with Thai garlic, raw pork and garlic sausage. You can make this dish with almost any kind of sausage, I made mine with some chicken sausage that my daughter also likes, but I would think it’d be very tasty with European garlic pork sausage or chorizo; choose your favourite. I didn’t use as much garlic as it called for, just was lazy. I found the dish to be overall very tasty, but the fish sauce gave it too much of a salty taste; I am of the mind to try it with cider vinegar rather.Nam Pad Kai
2 Tbsp oil
4 oz sausage (about two), cut into 1/2-inch slices
2 Tbsp fish sauce
1 whole head fresh garlic, peeled and finely sliced
1 large tomato, cut into wedges
3 spring onions, coarsely chopped
Heat the oil in a wok or heavy-bottomed frying pan until hot, then stir-fry the slices of sausage until they are almost cooked, two or three minutes. Break the eggs into the pan and stir to break up. Add the remaining ingredients and stir fry for a minute or two, until the egg is cooked and the tomato is slightly soft. Serve alone or with jasmine rice.