Jane Alty, chef/patron of Thai restaurant The Begging Bowl in Peckham, south-east London, says: “One of the reasons pad thai is so well known internationally is because it’s so versatile. Any protein left over from the night before – roast pork or chicken, say, or leftover vegetables – can be used up in this fabulous dish.” Wherever possible, I like to make food with local, seasonal fresh vegetables and fruit, and pair them with various imported dried and preserved ingredients to create a unique fusion of flavours.
