Name: Pad Thai
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram uncooked medium king prawns (shrimp); 1/4 cup (85g) tamarind concentrate; 1/3 cup (80ml) sweet chilli sauce; 2 tablespoon fish sauce; 1/3 cup firmly packed fresh coriander leaves; 1/4 cup (35g) unsalted peanuts, roasted; 1/4 cup (20g) fried shallots; 2 cup (160g) bean sprouts; 4 green onions, sliced thinly; 375 gram dried rice stick noodles; 1 tablespoon peanut oil; 2 clove garlic, crushed; 4 centimetre (20g) piece fresh ginger, grated; 3 fresh small red thai chillies, chopped finely; 250 gram minced (ground) pork; 2 eggs, beaten lightly; 1 lime, cut into wedges

Ingredients

500 gram uncooked medium king prawns (shrimp)

1/4 cup (85g) tamarind concentrate

1/3 cup (80ml) sweet chilli sauce

2 tablespoon fish sauce

1/3 cup firmly packed fresh coriander leaves

1/4 cup (35g) unsalted peanuts, roasted

1/4 cup (20g) fried shallots

2 cup (160g) bean sprouts

4 green onions, sliced thinly

375 gram dried rice stick noodles

1 tablespoon peanut oil

2 clove garlic, crushed

4 centimetre (20g) piece fresh ginger, grated

3 fresh small red thai chillies, chopped finely

250 gram minced (ground) pork

2 eggs, beaten lightly

1 lime, cut into wedges

Method

1.Shell and devein prawns, leaving tails intact.

2.Combine tamarind and sauces in small jug.

3.Combine coriander, nuts, shallots, half the sprouts and half the onion in medium bowl.

4.Place noodles in large heatproof bowl, cover with boiling water and stand until just tender, drain.

5.Meanwhile, heat oil in wok, stir-fry garlic, ginger and chilli until fragrant. Add pork and stir-fry until cooked. Add prawns and stir-fry 1 minute. Add egg, stir-fry until set. Add tamarind mixture, remaining sprouts and onion, and noodles, stir-fry until combined. Season to taste.

6.Divide mixture among serving bowls, sprinkle with coriander mixture, serve with lime wedges.

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Ingredients

Method

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