Pad thai
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- Abigail Donnelly
- 4
- Easy
- 20 minutes
- 20 minutes
- The Bernard Series Old Vine Chenin Blanc 2015
- Buy Ingredients Here
Ingredients
- 1 T sun flower oil
- 5 spring onions, thinly sliced
- 1 red chilli, finely chopped
- 3 cloves garlic, finely chopped
- 1 T tamarind paste
- 2 T shrimp paste (or add an extra 1 T fish sauce)
- 1 T fish sauce
- 1 lime, juiced, plus 2 extra for serving
- 2 t palm sugar, grated
- 4 free-range eggs
- 1 T coconut oil
- 500 g Woolworths frozen fully cooked shell-on prawns
- 2 x 100 g Woolworths medium rice noodles, cooked according to package instructions
- 50 g mung bean sprouts
- 50 g peanuts, lightly toasted, for serving
- 2 T coriander, to garnish
- 50 g Woolworths crispy onion sprinkles
Cooking Instructions
To make the curry paste, heat the oil in a pan over a medium heat. Add the spring onions, chilli and garlic and cook for a few seconds. Remove from the heat and mix in the tamarind paste, shrimp paste, fish sauce, lime juice and palm sugar.
Return to the heat and cook for a further 2 minutes. Remove from the heat and allow to cool.
Heat a little oil in a nonstick frying pan over a medium heat. Whisk the eggs and pour into the pan, making a thin omelette. Cook until set, then set aside.
Heat the coconut oil in a pan over medium to high heat and fry the prawns until golden. Mix in the curry paste and add the noodles. Toss in the bean sprouts, peanuts and chopped omelette. Garnish with coriander, onion sprinkles and wedges of lime.
Cook’s note: If you need to increase the saltiness, add a dash of soya sauce.
Thailand’s favourite stir-fry, this is a popular street food made with rice noodles (pad). Salty thanks to shrimp paste, the flavours are balanced with a hint of spice and sweetness. Turn this into a vegetarian dish by leaving out the prawns and substituting tofu and green beans.
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