Pad Thai
Rice Noodles with Prawns
Serves 4
Ingredients
110g (4oz) dried rice noodles
3 tablespoons sunflower or soya oil
2 cloves garlic, very finely chopped
3cm cube of ginger, shredded
1 teaspoon Red Curry Paste
1 teaspoon chilli sauce
1 teaspoon oyster sauce
200ml (7floz) stock or water
100g (3 1/2oz) skinned chicken breast, cut into strips
100g (3 1/2oz) lean pork, minced
8 cooked king prawns
20 to 30 dried prawns, reconstituted in water
1 tablespoon red bell pepper, chopped
1 or more red chillies, chopped
2 or 3 tablespoons beansprouts
3 tablespoons spring onions, chopped, leaves only
2 tablespoons basil leaves, chopped
1 tablespoon coriander leaves, chopped
sweet soy sauce
fish sauce
2 tablespoons peanuts (ground nuts), roasted and roughly crushed
1 teaspoon palm sugar
Garnish
Basil leaves
Method
Bring a litre of water to the boil in a 2.25 litre saucepan.
Break up the noodles a little, as you add them to the saucepan, and move them around to help them break up.
Take the pan of the heat and put it to one side.
Heat the oil in the wok, stir-fry the garlic, ginger, red curry paste and chilli and oyster sauce for 30 seconds.
Add the stock or water and when it is simmering, add the chicken and pork. Stir-fry for about 3 minutes. Add the prawns and continue to stir-fry for a further 3 minutes.
Add the remaining ingredients, drain the noodles and add them to the wok. Combine.
Season with soy and fish sauce.
Garnish with basil leaves and serve.
