Pad Thai

Place Pad Thai noodles into boiling water, cook for 6-8 minutes until soft then drain. Heat oil in wok and fry onions and garlic until transparent. Add all remaining ingredients except the egg, bean sprouts and peanuts and continue to fry.

Ingredients

200g dry Pad Thai rice noodles

400g cooked/ boiled chicken (chopped finely)

250g cooked prawn meat (optional)

2 cloves garlic, finely chopped

4 small onions, peeled and sliced

1 capsicum sliced

1 tsp chilli flakes / or 2 fresh green chillies finely chopped

1-2 tbsp peanut oil (can be substituted)

2 tbsp fish sauce

2 tbsp tamarind paste

2 tbsp soy sauce

2 tbsp brown sugar

2 limes, juiced

1/4 bunch of green shallots, trimmed and sliced

2 tbsp chopped chives

1/2 cup of unsalted, roasted peanuts, finely chopped

2 eggs, beaten

2 cups bean sprouts (washed)

1 cup coriander leaves (washed) to garnish

 

Method

Place Pad Thai noodles into boiling water, cook for 6-8 minutes until soft then drain.

Heat oil in wok and fry onions and garlic until transparent.

Add all remaining ingredients except the egg, bean sprouts and peanuts and continue to fry.

Add egg slowly and mix.

Add bean sprouts and continue to fry for 30 seconds.

Garnish with peanuts and coriander and serve hot.

 

Click here to download: Border Crossings magazine (Oct 2011)

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About the Author : chelsea


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