MAY 2017 133
Pad Thai
SERVES 4 PREP AND COOK TIME30 MINUTES¼ cup (75g) tamarind purée (see Test
Kitchen tips)
2 tablespoons grated palm sugar
⅓ cup (80ml) sweet chilli sauce
⅓ cup (80ml) fish sauce
300g dried rice stick noodles
16 (500g) uncooked medium prawns
2 cloves garlic, chopped coarsely
2 fresh small red chillies, chopped
coarsely
2 tablespoons dried shrimp (see Test
Kitchen tips)
1 tablespoon grated fresh ginger
1 tablespoon peanut oil
250g minced pork
3 eggs, beaten lightly4 green onions (green shallots), sliced
thinly, white and green parts separated
1 cup (80g) bean sprouts, trimmed
¼ cup (35g) coarsely chopped roasted
unsalted peanuts
⅓ cup fresh coriander leaves
1 lime, cut into wedges1 Combine tamarind, sugar and sauces in
a small bowl.
2 Place noodles in a large heatproof bowl;
cover with boiling water. Stand for about
5 minutes or until just tender; drain.
3 Shell, devein prawns, leaving tails intact.
4 Blend garlic, chilli, shrimp and ginger in
a food processor until a paste forms.
5 Heat oil in a large wok or large frying pan;
stir-fry garlic paste until fragrant. Add pork;
stir-fry until just cooked. Add prawns; stir-fry for 1 minute. Add egg; stir-fry until egg
just sets. Add noodles, tamarind mixture,
green onion (white part only) and sprouts;
stir-fry, tossing gently to combine.
6 Remove wok from heat. Add remaining
green onion with peanuts and coriander.
Serve with lime wedges.
Not suitable to microwave or freeze.The classic Thai dish is a takeout favourite and its combination of noodles,
prawns and the sweet, salty and tangy sauce can be made at home easily.PHOTOGRAPHY●JOHN
PAUL URIZARSTYLING
●MICHAELA LE COMPTEFOOD PREPARATION BY NICK BANBURY.
Test Kitchen tips
Tamarind adds tang and is available
as a thick paste and purée, but if
unavailable, add the equivalent
quantity of lime juice at the end of
cooking. Dried shrimp are used in
their entirety to add depth of flavour,
but can be omitted, if desired.[ Takeaway at home]