Pad Thai is a very popular street food in Thailand. It has also become a kiwi favourite. This recipe is a simple yet an easy version that never fails.
- 250g dried rice noodle sticks
- 4 Tbsp fish sauce
- 1/3 cup Thai sweet chilli sauce
- 3 Tbsp peanut butter
- 3 Tbsp rice bran oil
- 1 Tbsp tamarind sauce (optional)
- 3 cloves garlic, finely sliced
- 1-2 red or green chillies, sliced (I keep seeds in but remove if you don’t like it too spicy)
- 1 boneless skinless chicken breast, finely sliced
- 10-12 raw prawns, peeled
- 2 eggs, lightly beaten
- 2 spring onions, finely sliced
- 100g (4 handfuls) bean sprouts
- ½ cup chopped coriander
- ½ cup peanuts, roasted and coarsely chopped
- juice and zest of 1 lime
- chopped peanuts
- finely chopped fresh chillies
- fresh coriander
Soak the dried rice noodles in hot water for 10 minutes. Drain and set aside. Combine fish sauce, chilli sauce and peanut butter. Set aside.
Heat oil and optional tamarind sauce in a wok or frypan and stir-fry garlic, chillies, chicken and prawns over high heat 2-4 minutes until cooked.
Add beaten eggs and stir-fry until scrambled and just set. Drop soaked noodles into pan. Lower the heat. Add sauce mixture and toss for 1-2 minutes over medium heat to fully coat. Mix in most of the spring onions, bean sprouts, coriander and peanuts (reserve some of these for garnish). Toss over heat for a minute to combine.
Serve in bowls topped with reserved garnishes. Squeeze over lime juice. Serve small bowls of chopped peanuts and/or chilli sauce for people to help themselves.
Recipe adapted from Annabel Langbein