Pad Thai
With Helen Jackson
Pad Thai
Time: 20 mins
Serves: 4
Cost per serve: $2.50
Ingredients
200g rice stick noodles
4 Tbsp peanut oil
3 cloves garlic, chopped
2 shallots, chopped
3 eggs, whisked
2 Tbsp fish sauce
1 Tbsp lime juice
2 tsp palm sugar
100g small shrimp
chopped cooked chicken or pork if you like
100g roasted peanuts
1 cup mung bean sprouts
1 cup coriander leaves
1/2-1 tsp dried chilli flakes
1 lime, cut into wedges
Method
Soak noodles in hot water for around 15 minutes or until
they are soft, rinse in cold water, drain and set
aside.
Heat oil in a wok or large fry pan and cook the garlic and shallots
for a minute, taking care not to burn.
Add the egg and allow to set for a minute, stir and then add
noodles, toss to combine.
Add fish sauce, lime juice and palm sugar and stir to mix
through.
Add the shrimp, meat if using, half the peanuts and sprouts.
Heat through and then transfer to a serving dish. Sprinkle with
coriander, chilli and remaining peanuts.
Add a few lime wedges and serve.
(Broadcast: 28 May 2012)
