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

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

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  • 4
  • Easy
  • Dairy free Fat conscious
  • 20 minutes
  • 20 minutes
  • Kleine Zalze Vineyard Selection Chenin Blanc 2013

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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