Pad Thai

I am a big fan of noodles, and more often than not, choose noodles over rice whenever ordering in a restaurant. I was watching Poh’s Kitchen online recently where she went to Darwin and cooked Pad Thai with chef Jimmy Shu. I felt very inspired by the fresh ingredients used and also how easy it was made to look. So after work today, I stopped by at Waitrose and an Asian store to shop for the ingredients and got cooking as soon as I got home. Here is the recipe for ease of recipe, modified only slightly.

Ingredients (makes 2 portions)

  • 150g dried rice stick noodles, soaked in boiling water for 8 minutes and then drained
  • 80g prawns, de-veined
  • 1 medium of tofu, cut into small cubes
  • 2 stems chinese chives, cut into 1.5 inch lengths
  • 80g bean sprouts
  • 2 shallots, finely chopped
  • 1 clove of garlic, finely chopped
  • 1/2 chilli, sliced
  • 1/3 cup tamarind juice
  • 2 tbsp palm sugar
  • 1/2 tsp salt
  • 1 tsp ketchup
  • 1 egg, beaten (2 in the original recipe)
  • 2 tbsp crushed peanuts
  • 1 tsp dark soy
  • 2 lemon quarters
  • sunflower oil

Method

  1. Mix the tamarind juice, palm sugar, salt and ketchup in a small bowl until combined. Set aside
  2. Heat some oil in a wok. Fry half the shallots for 30 seconds and pour in the beaten egg. Swirl the egg mixture and scramble using a wooden spoon. Remove onto a bowl
  3. Add a bit more oil in the wok and fry the remaining shallots, followed by the garlic for 30 seconds
  4. Add in the prawns and cook for 1 minute until pink
  5. Toss in the bean sprouts, 2/3 of the chives, and tofu. Fry over a high heat for 30 seconds
  6. Add in the noodles, followed by the tamarind mixture and give the noodles a good toss for 2 minute
  7. Add the eggs, dark soy , check for seasoning, and give the noodles one last toss for a minute
  8. Plate up, serve with crushed peanuts, lemon quarter, and garnish with chives and chilli

Hubby and I really enjoyed this home-cooked Pad Thai.  The good news is that I’ve plenty of ingredients leftover for another round of Pad Thai for dinner tomorrow night. Yum.

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