This fabulous Thai dish is quick and easy to prepare, and it tastes delicious. For our television segment, Geoff Jansz prepared Pad Thai using ingredients which are readily available. Another version of his recipe in the August edition of the Burke’s Backyard magazine includes several authentic Thai ingredients, which are generally available at specialty Asian shops.
Ingredients
- 300-400g rice noodles, soaked in boiling water until soft
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped shallots or spring onions or small red or brown onions
- 1-2 tablespoons peanut oil
- 1/4 cup chopped chives
- 2-3 tablespoons of palm sugar (or substitute brown sugar)
- 1/2 cup dry-roasted, unsalted peanuts, roughly chopped
- 1 cup tofu, soaked in dark, sweet soy sauce
- 200g king prawns, green (or use freshly cooked prawns)
- 1/4 cup fish sauce
- juice of 1 lemon
- 1 egg, beaten
- 11/2 cup bean sprouts, soaked in water
Method
- Finely chop the garlic and onions, then fry gently in peanut oil until transparent.
- Add all the remaining ingredients except the egg and bean sprouts and continue to fry until the tofu is nearly cooked.
- Stirring the mix with one hand, drizzle in the egg to form a thin ribbon of cooked egg. Add the drained bean sprouts and continue to fry for 30 seconds.
- Add the garnish (see below) and serve hot.
Garnish
- 1 cup bean sprouts
- coriander leaves, to taste
- 1 tablespoon palm sugar
- 1/4 cup roasted peanuts, roughly chopped
- juice of 1/2 lemon
- splash of fish sauce
Mix all the ingredients together and serve over the Pad Thai.
Further information
Look for palm sugar in Asian markets, or substitute brown sugar.