Pad Thai

Name: Pad Thai
Yield: Serves four
Cuisine: Thai
Ingredients: 1 lime, cut into wedges; 2 tbsp chopped coriander; 200 g (7 oz) small prawns, cooked; 2 spring onions, cut into 2.5 cm (1 in) pieces; 1 tbsp shredded Thai preserved radish; 1 dried chilli, ground; 2 tbsp roasted chopped peanuts; 1 cup bean sprouts; 1 tsp sugar; 1 tbsp tomato ketchup; 2 tbsp fish sauce (nam pia); 1 tbsp lime juice; 2 cloves of garlic, finely chopped; 2 eggs, beaten; 4 tbsp peanut oil; 2 shallots, chopped; 180 g (6 oz) rice stick noodles; 2 tbsp dried shrimp

Preparation info

Serves
four

Difficulty
Easy

Appears in

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

Asia
Thailand
Noodles
Main course
Preserve
Pescatarian

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