Marilyn Martin's Recipe

Pad Thai

Category: Recipes

Pad Thai(Thai style stir-fried Noodles)

Ingredients(serves two)


10 oz dried flat Thai rice noodles - similar to Italian linguini, but made of rice

8-12 raw tiger prawns - with shells removed

3 shallots - sliced

2 fresh green or red chillies - minced

2 fresh eggs

1 cup fresh beansprouts

¼ cup ground or chopped peanuts (unsalted)

3 spring onions - finely sliced

1 cup fresh coriander - roughly chopped

3 Tablespoons peanut,coconut, or vegetable oil for frying


Sauce:


2 Tablespoons fish sauce

1 Tablespoons lime juice

2 Tablespoons brown sugar

1/2 Tablespoon tamarind paste mixed with 3 Tablespoons of water

2 teaspoons chillie sauce


Method

* Soak the rice noodles in a saucepan of cold water for 1 hour. Drain when ready to use.

* The noodles should still be firm and very chewy.

* Mix all sauce ingredients together in a small bowl until sugar dissolves then set aside.

* Place remaining oil in wok. Over medium-high heat, stir-fry shallots and chillies until fragrant (approx 1 minute).

* Add prawns and fry until pink (approx 1-2 minutes).

* Clear a space in the middle of the wok,crack eggs into it and stir-fry (like scrambled eggs) until they're cooked.

* The eggs will have made the wok a little dry, add a little more oil and spread it around.

* Add the noodles,as you stir-fry them, drizzle the sauce over a little at a time (for even distribution of the sauce).

* Lift and turn the noodles very gently (or they will break up) to combine all the ingredients as you stir-fry (approx 1-2 minutes).

* The wok should be fairly dry at this point. If you find your noodles are sticking to the bottom of the pan, add a little more oil.

* Add bean sprouts, mixing well and stir-frying to combine. The noodles are cooked when they are soft, but still chewy in texture.

* If your noodles are still a little on the "hard" side, stir-fry a little longer over medium heat.

* If not salty enough, add 1-2 Tablespoons more fish sauce. If too sour, add a little white sugar, if too salty, add more lime juice.

* Remove from heat & serve immediately, placing the Pad Thai on the plate,sprinkle with spring onions, ground peanuts & coriander/basil.

* Finally squeeze fresh lime and eat !.