Pad thai
serves
2
By Jimmy Shu.
Ingredients (19)
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce (or to taste)
- 2 tablespoons tamarind paste or concentrate*
- 1 tablespoon caster sugar
- 1 tablespoon sunflower oil
- 3 garlic cloves, finely chopped
- 1/2 white onion, thinly sliced
- 1 (about 120g) chicken thigh fillet, sliced
- 8 green king prawns, peeled (tails intact), deveined
- 1 egg, lightly beaten
- 180g dried rice stick noodles, soaked in boiling water for 15 minutes, drained
- 100g tofu puffs*
- 2 teaspoons dried shrimp*
- 1 tablespoon shredded pickled radish* (optional)
- 2 spring onions, thinly sliced
- 2 tablespoons roasted peanuts, roughly chopped
- 1 small dried red chilli, crushed
- 1/2 cup (40g) bean sprouts
- Lime cheeks, to serve
Method
-
1.In a small bowl, combine the sauces, tamarind and sugar. Set aside.
-
2.Heat oil in a wok over high heat. Stir-fry garlic and onion briefly until fragrant, then add chicken and cook for 1 minute. Add prawns and stir-fry for a further minute or until just cooked. Add egg, noodles, tofu, shrimp, and radish if using, and toss for 2 minutes or until egg is cooked and other ingredients are hot. Toss through combined sauces, followed by spring onion, nuts, chilli and sprouts. Serve with lime.
Reviews
Join the conversation
Log in Register