Pad Thai
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An authentic Thai recipe which can be made using chicken, pork, prawns or tofu.
375g dried rice noodles
65g (¼ cup) palm sugar
2 teaspoons soy sauce
1 tablespoon tomato sauce
60ml (¼ cup) mild chilli sauce
60ml (¼ cup) fish sauce
1 tablespoon peanut oil
200g minced pork
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
3 eggs, beaten
200g medium cooked prawns, shelled
2 teaspoons fresh chillies, chopped
2 green onions, sliced
160g bean sprouts
2 tablespoons fresh coriander leaves, chopped
75g (½ cup) unsalted roasted peanuts, chopped
2 limes, cut into wedges, to be used when serving
Place noodles in large heatproof bowl, cover with boiling water, stand until just tender; drain.
Place noodles in large heatproof bowl, cover with boiling water, stand until just tender; drain.
Cover to keep warm.
Combine sugar and sauces in pan; cook, stirring, until sugar dissolves.
Heat oil in wok or large pan; stir-fry pork. garlic and ginger until pork is browned and almost cooked.
Heat oil in wok or large pan; stir-fry pork. garlic and ginger until pork is browned and almost cooked.
Add eggs and prawns; cook. stirring gently, until egg sets.
Add noodles. sauce mixture and remaining ingredients; gently stir-fry until heated through.
Serve with fresh lime wedges.
Serves: 4 - 6.