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.

Australian Women’s Weekly NZ - - CONTENTS -

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.

PHO­TOG­RA­PHY ● JOHN PAUL URIZAR STYLING ● MICHAELA LE COMPTE

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