Thursday, July 30, 2009

Pad Thai

This is a quick and easy to cook dish from central Thailand, you add the chilli when it is served, so your guest can choose to make the dish spicy or mild.
For the pounded peanut, it's better to choose a dry unsalted peanut. Roast them in a dry frying pan then chop them up til they form smaller pieces. Store in an airtight container and keep in a cool dry place. This process can be prepared ahead of time.

Serves 2


1 small pack of glass noodles/rice stick noodles/pad Thai noodles (approx. 200g)
1 egg
200g Thai flavoured tofu (chopped into small squares)
1 small red onion, thinly sliced
50g bean sprouts (ends trimmed)
1 tbs brown sugar
2 tbs light soy sauce
1 tbs oyster sauce
½ tbs Tean Gourmet crispy prawns chilli
2 tbs vegetable oil
1 tbs lemon juice
12 medium green prawns (peeled, deveined, leave tails intact)

Serve with

Fresh beansprouts
Green lettuce

Garnish with

Unsalted peanuts (pounded/chopped to fine pieces)
Dried chilli flakes
Lemon or lime slice


1. Soak the noodles in boiling water for 5 minutes to soften them. Drain. Rinse under cold water.
2. Heat 1 tbsp oil in wok on high heat.
3. Add prawns. Stir fry until partially cooked through. Remove with a slotted spoon and set aside on plate lined with paper towels.
4. Heat 1 tbsp oil in wok on medium heat. Add onion and cook til transparent. Then add bean sprouts and tofu. Stir fry for 1 minute.
5. Add noodles, seasonings and stir fry for another minute.
6. Move to one side of the frying pan to make room to fry an egg.
7. Break the egg into the wok and stir fry quickly for a few seconds to break it up.
8. Add 1 tbsp lemon juice, reserved prawns and stir fry til ingredients are mixed through evenly.

Notes and Tips

Prawns can be substituted with chicken

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