Pad Thai garnished with lemongrass, lime, coriander and spring onions

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

For the curry paste:
3 T vegetable oil
5 red chillies, seeded
2 cloves garlic
2 shallots, chopped
2 T dried shrimp
2 T palm sugar or treacle sugar
1 1/2 T fish sauce
3 T tamarind paste in 3 T hot water
454 g rice noodles
vegetable oil, for frying
100 g tofu, cubed
4 free-range eggs
500 g large prawns
2 T fish sauce
1 t white sugar
1 stalk lemongrass, crushed, plus extra to garnish
2 T coriander chopped, plus extra to garnish
100 g Woolworths mung bean sprouts
125 g roasted peanuts, crushed
limes, quartered, to garnish
spring onions, to garnish

Cooking Instructions

To make the curry paste, heat the oil in a pan over a medium heat, add the chillies and fry for a few seconds, then set aside. Fry the garlic until golden brown and set aside. Fry the shallots and set aside.

Pound the chillies, garlic, shallots and dried shrimp using a mortar and pestle.

Return the paste to the pan and fry for 2–3 minutes over a medium heat. Add the palm or treacle sugar, fish sauce and tamarind juice and cook for a further 2 minutes. Remove the paste from the heat and allow to cool.

Prepare the noodles according to package instructions. Heat 2 T oil in a small frying pan over a medium heat and fry the tofu until golden. Set aside.

Heat the remaining oil in a large frying pan. in a separate bowl, whisk the eggs. Cook in 4 batches to make 4 omelettes. Set aside.

In another large frying pan, cook the curry paste and prawns for 2 minutes. Add the noodles, fish sauce, sugar, lemongrass and coriander. Toss in the tofu, bean sprouts and peanuts.

To serve, place an omelette onto a plate and spoon over the pad Thai. Garnish with lemongrass, limes, coriander and spring onions.