Phad Thai

Name: Phad Thai
Yield: Serves 4–6
Ingredients: 250 g (9 oz) dried rice stick noodles; 1 tablespoon tamarind purée; 1 small red chilli, chopped; 2 garlic cloves, chopped; 2 spring onions (scallions), sliced; 2 spring onions (scallions), sliced; 1½ tablespoons sugar; 2 tablespoons fish sauce; 2 tablespoons lime juice; 2 tablespoons oil; 2 eggs, beaten; 150 g (5½ oz) pork fillet, thinly sliced; 8 large raw prawns (shrimp), peeled and deveined; 8 large raw prawns (shrimp), peeled and deveined; 8 large raw prawns (shrimp), peeled and deveined; 100 g (3½ oz) fried tofu puffs, cut into thin strips; 90 g (3¼ oz/1 cup) bean sprouts; 40 g (1½ oz/¼ cup) chopped roasted peanuts; 3 tablespoons coriander (cilantro) leaves; 3 tablespoons coriander (cilantro) leaves; 1 lime, cut into wedges

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

250 g (9 oz) dried rice stick noodles
1 tablespoon tamarind purée<

Pescatarian
Noodles

Method

Put the noodles in a heatproof bowl, cover with warm water and soak for 15–20 minutes, or until soft and pliable. Drain well.
Combine the tamarind purée with 1 tablespoon water. Put the chilli, garlic and spring onion in a spice grinder or use a mor