Pad Thai Recipe
Category: Main Dishes | Blog URL: http://holdthebeef.blogspot.com/2009/06/i-hope-this-says-what-i-think-it-does.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Ingredients
3 tablespoons tamarind puree
2 tablespoons grated palm sugar
1/4 cup sweet chilli sauce (the one with the big roast chicken on the label! Has anyone
3 Tablespoons fish sauce
375 grams packet of XL (the wide ones) rice stick noodles
300 grams uncooked prawns
2 Mt Barker chicken breasts
2 cloves garlic, crushed
2 tablespoons dried shrimp paste
1 tablespoon grated fresh ginger
2 smalls red Thai chillies, seeded (if you're a big wimp) and coarsely chopped
1 tablespoon peanut oil
3 eggs, beaten lightly
2 cups bean sprouts
4 green onions, sliced thingly
cup coarsely chopped fresh coriander
1/4 cup coarsely chopped roasted unsalted peanuts
1 lime, quartered
Preparation
1
Cook the chicken breasts in a moderate oven until cooked through. Shred apart using forks. Set aside.
2
Mix together the tamarind, palm sugar, sweet chilli sauce and fish sauce. Set aside.
3
Shell and devein prawns (and cut them into more manageable pieces if they're very large). Set aside.
4
Place noodles in a large heatproof bowl. Cover with boiling water until they soften. Drain noodles and set aside.
5
Blend or process or crush using mortar and pestle the garlic, shrimp paste, ginger and chilli until you have a nice stinky paste.
6
Heat oil in wok and stir-fry spice paste until fragrant. Add prawns, frying for a minute or so. Add egg, stir-fry until the egg just sets. Add noodles, tamarind mixture, chicken, sprouts and half of the onion; stir-fry, tossing gently until combined and everything is heated through.
7
Remove from heat; toss remaining green onion, coriander and nuts through pad thai.
8
Serve with lime wedges (and perhaps some extra sprouts, coriander and crispy fried onion pieces for good measure).
Tools
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About
I really love this Pad Thai recipe, and have never had a bad review from friends I've made it for. I think this is helped by the prevalence of incredibly bland and disappointing versions of Pad Thai a number of restaurants (generally lunch bars) seem to serve up around town. The use of wide, flat rice stick noodles does not necessarily a Pad Thai make. This recipe is packed with flavour, as evidenced by the smell of my house for hours after making it.
Yield:
8
Added:
Wednesday, December 9, 2009 - 5:33pm
