Pad Thai

Name: Pad Thai
Ingredients: 3 tablespoons tamarind puree; 2 tablespoons palm sugar grated; 1/4 cup sweet chilli sauce; 1 roast chicken; 3 tablespoons fish sauce; 375 grams rice stick noodles packet of XL, the wide ones; 300 grams prawns uncooked; 2 chicken breasts Mt Barker; 2 cloves garlic crushed; 2 tablespoons shrimp paste dried; 1 tablespoon fresh ginger grated; 2 chillies smalls red Thai, seeded, if you're a big wimp and coarsely chopped; 1 tablespoon peanut oil; 3 eggs beaten lightly; 2 cups bean sprouts; 4 green onions sliced thingly; fresh coriander cup coarsely chopped; 1/4 cup unsalted peanuts coarsely chopped roasted; 1 lime quartered

19 ingredients

8 steps

Ingredients

3 tablespoons tamarind puree
2 tablespoons palm sugar grated
1/4 cup sweet chilli sauce
1 roast chicken
3 tablespoons fish sauce
375 grams rice stick noodles packet of XL, the wide ones
300 grams prawns uncooked
2 chicken breasts Mt Barker
2 cloves garlic crushed
2 tablespoons shrimp paste dried
1 tablespoon fresh ginger grated
2 chillies smalls red Thai, seeded, if you're a big wimp and coarsely chopped
1 tablespoon peanut oil
3 eggs beaten lightly
2 cups bean sprouts
4 green onions sliced thingly
fresh coriander cup coarsely chopped
1/4 cup unsalted peanuts coarsely chopped roasted
1 lime quartered

Directions

1

Cook the chicken breasts in a moderate oven until cooked through. Shred apart using forks. Set aside.
2

Mix together the tamarind, palm sugar, sweet chilli sauce and fish sauce. Set aside.
3

Shell and devein prawns (and cut them into more manageable pieces if they're very large). Set aside.
4

Place noodles in a large heatproof bowl. Cover with boiling water until they soften. Drain noodles and set aside.
5

Blend or process or crush using mortar and pestle the garlic, shrimp paste, ginger and chilli until you have a nice stinky paste.
6

Heat oil in wok and stir-fry spice paste until fragrant. Add prawns, frying for a minute or so. Add egg, stir-fry until the egg just sets. Add noodles, tamarind mixture, chicken, sprouts and half of the onion; stir-fry, tossing gently until combined and everything is heated through.
7

Remove from heat; toss remaining green onion, coriander and nuts through pad thai.
8

Serve with lime wedges (and perhaps some extra sprouts, coriander and crispy fried onion pieces for good measure).