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Pad Thai - BEN THOMAS, SAILORS THAI

  • 2servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, E
MineralsSelenium, Zinc, Iodine, Fluorine, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons fish sauce

  2. 1 tablespoon tamarind juice

  3. 2 tablespoons white sugar

  4. 2 teaspoons blended vegetable oil

  5. 2 peeled eschalots, finely sliced

  6. 200g small green prawns, peeled and sliced lengthways

  7. 1 large egg

  8. 2 teaspoons shredded salted white radish, rinsed and dried

  9. 50g deep-fried tofu, cut into small pieces

  10. 150g Thai rice sticks,

  11. 2mm, soaked in cold water overnight or at least

  12. 4 hours

  13. 1 teaspoon chilli powder,

  14. 3/4 used for garnish

  15. 1 teaspoon shrimp paste in soya oil

  16. 1 1/2 tablespoons of crushed roasted peanuts, unsalted

  17. 100g bean sprouts

  18. a small bunch of garlic chives, cut into 2cm lengths, washed and dried

  19. 1 lime, cut into wedges

Instructions Jump to Ingredients ↑

  1. In a small pan combine fish sauce, tamarind juice and sugar and heat until sugar has dissolved.

  2. Heat wok or pan and add blended vegetable oil. Stir-fry sliced eschalot until golden.

  3. Add fresh prawns and stir-fry until prawns have changed colour. Then add the egg and scramble.

  4. Add radish, tofu and the drained noodles. Add prepared sauce, chilli powder and shrimp paste and reduce heat. Continue to stir-fry until noodles are soft.

  5. Finish with peanuts, bean sprouts and garlic chives and allow to wilt. Serve on plate and garnish with lime wedges, bean sprouts, crushed peanuts and remaining chilli powder.

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