Yum : Pad Thai

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.

Pad Thai

Pad Thai

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