Pad Thai

Name: Pad Thai
Ingredients: 150 g pork fillets, cut into thin strips (chicken breast is a fine substitute); 2 tablespoons peanut oil; 10 large green shrimp, halved lengthwise (frozen ones, thawed, are fine); 1 garlic clove, crushed (I use 2-3) (optional); 1 egg, beaten (I use 2); 150 g flat rice noodles (preferably Banh Pho); 1 dash white pepper; 250 g bean sprouts, washed and drained; 12 cup spring onions or 12 cup shallot, chopped finely; 3 tablespoons water; 3 tablespoons rice vinegar; 4 tablespoons fish sauce; 1 teaspoon chili paste; 1 12 tablespoons palm sugar or 1 12 tablespoons light brown sugar; 1 12 teaspoons lightly packed dry shrimp, ground in mortar and pestle; 1 tablespoon sour shrimp paste; 14 cup roasted peanuts; chopped coriander; fresh limes or lemon wedge; shredded spring onions or shallot

20 ingredients

12 steps

Ingredients

150 g pork fillets, cut into thin strips (chicken breast is a fine substitute)
2 tablespoons peanut oil
10 large green shrimp, halved lengthwise (frozen ones, thawed, are fine)
1 garlic clove, crushed (I use 2-3) (optional)
1 egg, beaten (I use 2)
150 g flat rice noodles (preferably Banh Pho)
1 dash white pepper
250 g bean sprouts, washed and drained
12 cup spring onions or 12 cup shallot, chopped finely
3 tablespoons water
3 tablespoons rice vinegar
4 tablespoons fish sauce
1 teaspoon chili paste
1 12 tablespoons palm sugar or 1 12 tablespoons light brown sugar
1 12 teaspoons lightly packed dry shrimp, ground in mortar and pestle
1 tablespoon sour shrimp paste
14 cup roasted peanuts
chopped coriander
fresh limes or lemon wedge
shredded spring onions or shallot

Directions

1

Soak noodles in hot water while preparing the rest of the ingredients.
2

Prepare the ingredients and place near the wok.
3

Heat the wok on medium heat and lightly fry the pork.
4

When half cooked, add the prawns and garlic.
5

Stir-fry until pork and prawns are cooked.
6

Add beaten egg to the mixture, stirring for about 30 seconds.
7

Turn heat to high and add drained noodles and combined seasoning.
8

Sprinkle in the white pepper and chilli powder.
9

Toss to combine, reduce heat and allow to cook undisturbed for approximately 2 minutes, turning once.
10

Push noodles to the back of the wok and add sprouts and spring onions, tossing the noodles on top and allowing them to cook for approximately 1 minute.
11

Stir well and serve garnished with peanuts, spring onions, coriander and lime/lemon wedges.
12

Note: the lime/lemon juice takes some of the heat out of the chili!