Monday, 1 November 2010

Pad thai

Yum.  Once you've made this pad thai, you'll make it over and over again .... it is impossible to get sick off this. It is so good!
From Rick Steins Far Eastern Odyssey (obviously!!)

10 large raw unpeeled prawns
3 tbsp vegetable oil
175g dried flat rice noodles (banh pho) ... I used the fine rice noodles
15g garlic, finely chopped
1/2 tsp crushed dried chillies
2 eggs, beaten
2 tbsp fish sauce
2 tbsp tamarind water
2 tbsp sweet chili sauce
1 tbsp palm sugar
1 tbsp dried shrimp
50g roasted peanuts, coarsely chopped
4 spring onions, halved, then finely shredded lengthways
50g fresh bean sprouts
2 tbsp roughly chopped coriander 
lime wedges, to serve

Peel the prawns, reserving the heads and shells.  Heat the oil in a pan over a medium-high heat, add the prawns heads and shells and fry gently for 2 minutes so the oil takes on the flavour of the prawns.  Tip the contents of the pan into a sieve set over a small bowl and press out as much oil as you can with the back of a spoon.  Set aside.

Drop the noodles into a pan of unsalted boiling water, turn off the heat and leave to soak for 3-4 minutes or until just tender.  Drain, rinse with hot water and toss with  few drops of oil to stop the strands sticking together.

Heat the prawn-flavoured oil in a wok over a high heat.
Add the garlic, crushed dried chillies and prawns and stir-fry for 2 minutes until the prawns are just cooked.  Pour in the beaten eggs and stir-fry for a few seconds until they start to look scrambled.

Lower the heat, add the noodles, fish sauce, tamarind water, chili sauce and sugar, and toss for a few seconds until the noodles are heated through.  Add the dried shrimps, peanuts, spring onions, bean sprouts and coriander and toss for another minute.  

Spoon onto warmed plates and serve with the lime wedges.

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