Side Asian

Pad Thai rice

Name: Pad Thai rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: /asian, /asian recipes
Ingredients: 2 tablespoons dried shrimp*; 300g (1 1/2 cups) jasmine rice; 40ml (2 tablespoons) vegetable oil; 1/2 teaspoon sesame oil; 2 eggs, beaten; 1 tablespoon grated fresh ginger; 1 garlic clove, chopped; 2 red chillies, seeded, finely chopped; 150g chopped roasted peanuts; 20ml (1 tablespoon) light soy sauce; 20ml (1 tablespoon) fish sauce; 20ml (1 tablespoon) lime juice; 1 bunch spring onions, washed, finely chopped; 4 tablespoons chopped fresh coriander

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This easy rice makes a delicious accompaniment to a Thai-style feast.

2 tablespoons dried shrimp*
300g (1 1/2 cups) jasmine rice
40ml (2 tablespoons) vegetable oil
1/2 teaspoon sesame oil
2 eggs, beaten
1 tablespoon grated fresh ginger
1 garlic clove, chopped
2 red chillies, seeded, finely chopped
150g chopped roasted peanuts
20ml (1 tablespoon) light soy sauce
20ml (1 tablespoon) fish sauce
20ml (1 tablespoon) lime juice
1 bunch spring onions, washed, finely chopped
4 tablespoons chopped fresh coriander

Method

1.

Soak the shrimp in 1/4 cup hot water for 10 minutes, then drain.
2.

Bring a pot of salted water to the boil. Add the rice and cook for 8 minutes, then drain and refresh under cold water. Drain well, then set aside.
3.

Heat half the vegetable oil and the sesame oil in a frying pan over medium heat. Add egg and cook until set. Flip and cook other side briefly, then turn out onto a board. Roll up and cut into thin strips.
4.

Heat remaining oil in a wok over high heat. Add ginger, garlic, chilli and shrimp. Stir-fry for a few seconds. Add rice and stir-fry for 1 minute. Add peanuts, soy and fish sauce, lime juice, onion and egg and cook only until combined. Stir in coriander and serve.