Pad Thai
Pad Thai is a popular "street" food dish available all
over Thailand, now enjoyed around the world. Do drizzle a little water
in the wok while cooking the noodles as this dish creates steam to cook
the noodles. The finished dish should be quite moist. Chopped sweet
radish is available in Chinese supermarkets.
Ingredients
200gm Flat Rice Noodles
(3-5mm) - dry weight
3 Tbsp Vegetable Oil
2 Tbsp Mai Siam Pad Thai Sauce
100gm Beansprouts
1 Chicken Breast (finely sliced) or 100g Fresh Prawns
Small Bunch of Chives (cut into 1 inch lengths)
Sliced Red Chillies for Garnish (optional)
30g Crushed Roasted Peanuts for garnish (optional)
1 Tbsp Chopped Sweet Radish (optional)
2 Eggs
1 tsp Mai Siam Fish Sauce
Method
1. Soak the rice noodles
in warm water for 20 minutes and
drain well.
2. Heat a wok and when hot add 2 Tbsp of vegetable oil.
3. Add the sweet radish and chicken or prawns and cook
quickly.
4. Now add the rice noodles and stirfry until the noodles
are soft. You might need to add a little water
to separate the noodles while cooking.
5. Add the Pad Thai sauce and beansprouts and continue
stirfrying for 1 minute.
6. Create a space in the centre of the wok and pour 1 Tbsp
oil inside (not necessary if using
a non-stick wok) and break the eggs into the well.
Scramble the egg and fold the noodles
from the side of the wok into the centre and
continue stirfrying the
eggs and noodles.
7. Finally, add fish sauce to taste.
8. Garnish with chives, sliced chillies and crushed
peanuts.
9. Serve immediately.
Serves 2
|
