A true alchemy occurs when watermelon is baked and then cured in a flavoursome broth – it is a freaky and delicious raw-tuna copycat. I usually prepare my watermelon the night before and let it do its thing in the fridge overnight.
With the perfect balance of sweet, sour and salty, pad Thai is a classic dish that everyone loves. It is so easy to make at home so there is no excuse not to try this recipe.
