Pea Toast with Thai Chili Paste

20240907 #breakfastdiary 1172, 28°C/mostly clear, 20min/exercise(M) Nam prik pao, a Thai chili paste. I used it before at a Thai cooking school when making tom yum goong. Compared to gochujang, it's sweeter and saltier, and used in moderation it makes for quite an addictive flavor. The original recipe called for a (Chinese-style) crispy chili paste, but I'm all in on nam prik pao. Peas tossed in Thai chili paste, with sourdough You'll need sourdough, peas, and Thai chili paste. One egg too~ Heat a pan, spray olive oil onto the sourdough, and toast both sides. Thaw frozen peas and give them a quick sauté in the pan. Plate them, add Thai chili paste, and mix. Fry an egg sunny-side up. Top the sourdough with the peas and the fried egg, then salt, salt, pepper, pepper

- 1 slice sourdough - 1/2 cup peas - 1t Thai chili paste - 1 egg - Olive oil - Salt - Pepper

1. Brush sourdough with olive oil and toast until crisp in a pan. 2. In the same pan, sauté the peas, add Thai chili paste, and mix well. 3. Fry an egg sunny-side up. 4. Plate the sourdough from step 1, top with the peas from step 2 and the fried egg from step 3. Sprinkle with a little salt and pepper.

Inspired by @emilyontoast