Takeaway at home:
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.
perfect Pad Thai
Pad Thai
SERVES 4 PREP AND COOK TIME 30 MINUTES
¼ 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 lightly
4 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 wedges
1 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; stirfry 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.