Thursday, October 8, 2009

Pad Thai

I love a good home-made pad thai. It's quite easy to make, as long as you prepare everything first (or have a second person to assist), because you need to add the ingredients to the wok in quick succession. A decent size wok is also essential. And it's easy to experiment a bit and vary the strength of the ingredients until you get the pad thai that is just perfect for you.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2

100g medium-width rice stick noodles
2 tbsp vegetable or peanut oil
2 eggs, whisked
1 garlic clove, finely chopped
100g chicken breast, sliced into strips
2 tbsp pad thai sauce (I prefer Por Kwan brand, refer to your jar for serving size)
1/2 tbsp fish sauce
100g cooked & peeled prawns (buy frozen or from a seafood counter)
2-3 shallots, sliced
1-2 handfuls bean sprouts
Chopped peanuts, to serve
Fresh limes or lime juice, to serve

1. Soak the rice stick noodles in boiling water, generally for about 5 minutes (refer to packet for specific directions).
2. Meanwhile, heat half of the oil in a wok, over medium-high heat. Pour in the eggs and cook like an omelette, flipping when the bottom side is cooked. Remove from the wok, and roughly slice.
3. Re-heat the work with the remaining oil, over high heat. Once the wok is hot, add the garlic, and cook for only 30 seconds. Then add the chicken, and cook, stirring, for 1-2 minutes, until no longer pink.
4. Drain the rice stick noodles and add to the wok, along with the pad thai sauce and fish sauce. Stir to mix all ingredients. Once mixed, add the prawns and cook for 1 minute.
5. Add the shallots, sliced egg omelette and bean sprouts to the wok and cook for 1 minute, or until all heated through and mixed well.
6. Serve, topped with chopped peanuts and lime juice, to taste.

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