Pad Thai
serves 2
Pad Thai is one of Thailand's most
popular and well-known dishes. Soft rice noodles are wok-fried with
shrimp and eggs, tossed with traditional Thai seasonings, scallions
and bean sprouts, then garnished with roasted peanuts and cilantro
to serve.
6 oz (170g) dried rice stick
noodles
3 tablespoons fish sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
2 tablespoons canola or peanut oil
14 large uncooked shrimp (prawns) — peeled and deveined
2 cloves garlic — finely chopped
1 small fresh red chili — thinly sliced into rounds (or use ½
teaspoon dried chili flakes)
2 eggs — lightly beaten
3 cups bean sprouts
¼ cup roasted peanuts — lightly crushed
2 tablespoons lime juice
2 scallions — finely sliced on the diagonal
A handful of cilantro (fresh coriander) leaves
SOAK the noodles in boiling water for 8
minutes, rinse under cold water and drain well. MIX together the
fish sauce, soy sauce, and brown sugar in a small bowl until well
combined. HEAT a wok over a high temperature until very hot. ADD 1
tablespoon of oil and stir-fry the shrimp for 2 minutes. REMOVE the
shrimp from the wok and set aside on a plate. HEAT the remaining
tablespoon of oil in the hot wok and stir-fry the garlic and chili
for 30 seconds. ADD the drained noodles and stir-fry 30 seconds.
PUSH the noodles to the side of the wok, add the eggs and stir-fry
them until they start to set then stir them through the noodles. ADD
the sauce mixture, reserved shrimp and bean sprouts, and stir-fry
for 30 seconds. REMOVE from the heat and toss through the lime juice
and most of the peanuts, scallions and cilantro leaves (reserving a
small amount for garnishing). SERVE on plates garnished with the
reserved scallions, cilantro leaves and peanuts on top.
Variations: Replace the shrimp with chicken or tofu.
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