Yum : Pad Thai

My old mate Geoff from Canada gave me this recipe twenty years ago!  It is a classic Thai dish, and one that has fantastic flavours.  We enjoyed it last Thursday evening.

Pad Thai

• 4 tbsp cooking oil
• 2 cloves garlic
• 2 chicken breasts – diced
• 250 gms prawns
• 1 tbsp dried shrimp
• 2 tbsp picked radish – diced
• 50 gms tofu (firm) – diced
• 3 tbsp lemon juice
• 3 tbsp fish sauce
• 3 tbsp sugar
• 150 gms noodles (rice stick) soaked in warm water for 15 minutes and drained well
• 2 eggs beaten
• 50 gms bean sprouts
• 3 tbsp crushed peanuts
• 2 tbsp chopped spring onions
• 2 tbsp chopped coriander leaves
• 1/2 tsp chilli flakes
• lemon/lime wedges

Method

• Heat oil in wok.  Add garlic and stir until golden
• Add chicken.  Increase heat and fry until cooked
• Add prawns, dried shrimp, pickled radish and continue to fry
• Add tofu, stir and reduce heat
• Add lemon juice, fish sauce and sugar – stirring to dissolve
• Add noodles, stir.
• In another shallow pan, add beaten eggs and cook like an omelette.  Cut into strips
• Top noodles with egg, bean sprouts, peanuts, spring onion, coriander and stir through gently
• Serve on a large plate and garnish with chilli flakes, lemon/lime wedges, bean sprouts, coriander leaves and peanuts.