Pad Thai

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Noodle

Noodle

By Terry Durack

Published 2002

  • About

When people refer to ‘Thai noodles’, they usually mean pad Thai. Jumping with flavour and dead easy to make, this is a dish that’s equally at home at a dinner party, in a street hawker’s wok, or on the finest china of an upmarket restaurant.

Ingredients

  • 180 g (6 oz) rice stick noodles
  • 2 tbsp dried shrimp

Method

Soak noodles in hot water for about 15 minutes, or until soft. Rinse in cold water, and drain.

Place dried shrimp in a coffee grinder reserved for spices and grind to a powder.

Heat oil in a hot wok and cook shallot for a few minutes until golden. Add garlic and cook for 1 minute, taking care not to let it burn. Add beaten egg, allow it to set for a minute or two, then stir with