Pad Thai

May 04, 2020 2 Comments

View the demonstrational video at:

Ep #8) recipes - Pad Thai

 

INGREDIENTS

• 250g packet rice stick noodles
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons peanut oil
• 2 chicken breast fillets, thinly sliced
• 500g green prawns, peeled, deveined 
• 3 green onions, thinly sliced diagonally
• 2 small red chillies, deseeded, finely chopped
• 2 eggs, lightly beaten
• 1 cup bean sprouts, tails removed
• 1/4 cup roasted peanuts, finely chopped, optional
• 1/2 cup coriander leaves
• lime wedges, to serve

METHOD

• • Step 1
    Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.
  • Step 2
    Combine lime juice, fish sauce and sugar in a jug. Whisk with a fork to combine.
  • Step 3
    Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.
    • Step 4
      Add lime juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts. Toss well.
    • Step 5
      Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves. Serve with lime wedges.

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