Pad Thai
(serves 4-6)

Pad Thai Ingredients
300-500g Chicken thigh fillets or raw prawn meat (Vegetarian meat can be used)
300g Beansprouts
300g Dried Beancurd (Pressed Tofu, not dried skin)
1 Packet of 3 or 5 or 10mm Rose Brand Rice noodles
2 Eggs
4 Spring Onions
2-5 Small Red Chillies
100-200gm raw skinless peanuts
2 minced Shallots
3 cloves of minced garlic (3 teaspoons)
1 lime
2 Tbs Oil (For frying)
25-50g medium Dried Shrimp (Optional)

Pad Thai Sauce or for a shortcut, use 1/2 Jar Por Kwan Pad Thai Sauce
2 Tbs Tamarind Concentrate (Paste)
4 Tbs Fish Sauce (Soy sauce for a vegetarian alternative)
1 Tbs grated Palm Sugar (Yellow)
1-2 Tbs Boiling Water

Preparation
Noodles should be soaked in lukewarm water until flexible but should not be completely soft and expanded. (This may be done while other ingredients are prepared.) Once softened, they should be drained to prevent further water absorption.
Beansprouts should be washed and drained.
Beancurd – Julienned (Sliced into 3cm matchsticks)
Spring Onions – cut into 5cm lengths, saving a few pieces to be chopped finely as a garnish later on.
Chillies – cut in half and scrape out seeds with the back of the knife, then slice thinly.
Peanuts – toasted in a dry pan until aromatic.
Eggs – lightly beaten.
Chicken – Thinly sliced into strips. (Prawn meat can remain in whole pieces)
Shrimps – Soak in hot water to soften (optional ingredient add in at method point 6)
Pad Thai Sauce – Combine Tamarind Concentrate, Fish Sauce, Palm Sugar and Boiling water in a cup.
Method

  1. Fry chicken in 1 Tbs of oil over a high heat until cooked. Remove from pan and clean pan.
  2. On a medium heat, fry shallots, garlic, chillies and beancurd in 1 Tbs of oil until they begin to brown.
  3. Add noodles and stir continuously to stop them from sticking.
  4. Make a space in the pan and add the eggs. Scramble until they are nearly dry and stir through the noodle mixture.
  5. Stir in sauce until well combined and continue to cook until there is no liquid in the bottom of the pan.
  6. Add chicken/prawns, beansprouts and spring onion and stir well.
  7. Serve with peanuts and spring onion sprinkled on top and a wedge of lime on the side.

These recipes come to you complimentary from Wing & Co., your one stop Asian Food store.


www.wingandco.com.au