Ingredients
Method
- 2 T Woolworth Asian sesame oil
- 200 g sirloin, thinly sliced (or use 350g firm tofu cut into chunks)
- 1 t garlic, minced
- 1 t chilli, minced
- 1 t ginger, minced
- 1 t Woolworths Asian lemongrass paste
- ¼ cup Woolworths pad Thai sauce
- 1 bunch fresh coriander
- 50 g peanuts, roasted
- 400 g Woolworths pad Thai rice noodles, cooked, for serving
- A few leaves mint
- A few leaves basil
- 1 lime, sliced into wedges, for serving
Method
Ingredients
1. Heat the sesame oil in a wok until very hot. Add the steak or tofu and aromatics and stir-fry for 1 minute.
2. Add the pastes and stir-fry for a further minute until fragrant. Mix in the pad Thai sauce to coat the steak or tofu.
3 .Mix in the remaining ingredients, toss in the noodles and serve hot with the fresh herbs and lime wedges.
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Photography: Jan Ras
Videography: Romy Wilson
Recipes and Production: Abigail Donnelly
Food assistant: Cheri Kustner
Pad Thai does not contain, mint, basil and coriander.INGREDIENTS:
Pad Thai Sauce:
2 oz tamarind pulp
1/2 cup boiling water
3 Tbsp palm sugar grated
2 Tbsp fish sauce
1 Tbsp Thai black soy
Pad Thai:
8 ounces dried pad Thai rice noodles
1/2 lb chicken breast, thinly sliced
2 tsp Thai sweet soy sauce or just thin soy sauce
1 tsp corn starch
Salt to taste
1 tsp white pepper, ground
1/3 cup small dried shrimp
4 cloves garlic, sliced
2 shallots, thinly sliced
1.5 Tbsp finely minced zha cai (optional but necessary)
3 large eggs
1 cup mung bean sprouts
1 cup Chinese garlic chives
4 Tbsp roasted peanuts, finely chopped
2 limes
INSTRUCTIONS:
Pad Thai Sauce Method:
In a small bowl, cover tamarind pulp with boiling water and mix until combined and rehydrated then press through a mesh sieve.
Add in palm sugar, fish sauce, and black soy. Whisk until incorporated.
Pad Thai Method:
Slice chicken breasts into ⅓” slices. Toss together with kosher salt, ground white pepper and cornstarch. Add soy sauce and toss together.
Place noodles in a large bowl and cover with hot water. Soak for 15-20 minutes until done then drain.
For dried shrimp, place dried shrimp into the food processor and process at high speed into a powder.
In a large wok over medium-high heat, add vegetable oil and once shimmering add chicken in batches, stir 2-3 minutes per side. Set to the side.
Add more oil to the wok over medium-high. Once ripping hot, add in ground shrimp. Shake the pan and stir vigorously until golden brown and toasted.
Add in shallots and stir fry 2-3 minutes before adding in garlic and stir frying another 2-3 minutes.
Optionally add in zha cai and stir fry 1-2 minutes.
Add in the noodles followed by the pad Thai sauce. Increase heat to high and stir vigorously until fully incorporated.
Reduce heat to medium-high. Push noodles to one side, add in beaten eggs and let cook for 30 seconds before scrambling.
Toss eggs with noodles until incorporated.
Add in Chinese garlic chives, mung bean sprouts, and cooked chicken. Stir fry until chives begin to wilt.
Remove from heat. Plate with crushed peanuts, fresh mung bean sprouts, and lime wedges.
This was not a great success. Very dry and tasteless