Tuesday, 30 August 2011

Pad Thai Recipe

Homemade Pad Thai

Prep time: 20 min | Cook time: 10 min | Total time: 30 min
Yield: 2-3 servings

INGREDIENTS:

Sauce:
  • 4 tablespoons lime or lemon juice
  • 3 tablespoons fish sauce
  • 3 tablespoons sugar
  • 1-2 pinches crushed chilies or pepper flakes
Pad Thai:
  • 2 tablespoons vegetable oil or canola oil
  • 2 garlic cloves, minced
  • 1 shallot, thinly sliced
  • 1/2 lb. medium sized fresh prawns, cleaned and deveined (or 8 oz. chicken or diced tofu)
  • 2 eggs, lightly beaten
  • 8 oz. pad thai rice noodles (cooked, drained and rinsed as directed for stir fry)
  • 1 cup fresh bean sprouts
Garnish:
  • 2 tablespoons fresh cilantro, chopped
  • 3 tablespoons roasted peanuts, chopped
  • 3 tablespoons scallions, thinly sliced
  • 1 lime, cut into wedges

DIRECTIONS:

  1. Mix together the sauce ingredients in a small bowl.
  2. Heat wok or pan over high heat. Add oil, garlic, shallots and prawns. Cook until prawns are opaque; transfer to a bowl and set aside.
  3. Add eggs to the pan (if there’s not much oil left in the pan, you can add a little splash – I didn’t need it), then scramble. Reduce the heat to low; add sauce and noodles. Toss until well mixed. Add prawns and bean sprouts. Toss well.
  4. Garnish with cilantro, peanuts, scallions and lime wedges.

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