The ultimate pad Thai
The noodles are ready in minutes; simply cook them in boiling water and they’re done. If you like, add leftover chicken, pork, or even frozen prawns. Cook the eggs in a wok over gas.
Serves 4
EASY
GREAT VALUE
Preparation: 10 minutes
Cooking: 10 minutes
Woolworths pad Thai-style noodles 200 g
canola oil 1T
free-range eggs 6, beaten
Woolworths prepared garlic, ginger and chilli ½ of each cube
water ¼ cup
mint 15 g, torn
basil 15 g, torn
chives 1 t chopped
spring onion 100 g, roughly chopped
peanuts 5 g, roasted and chopped
roasted chilli, for sprinkling
For the dressing, whisk: fish sauce 3T
soya sauce ¼ cup
brown sugar 3T
sesame oil 1t
limes 2, juiced
1 Cook the noodles according to package instructions, then drain and allow to cool slightly.
2 Heat the oil in a wok until smoking hot. Add the eggs. Do not stir until the eggs start to puff up at the edges, then stir quickly for 30 seconds to 1 minute and set aside. Add a little more oil to the wok, then add the garlic, ginger and chilli and cook for 1 minute. Add the dressing, noodles, water and toss with the eggs and remaining ingredients.
Cook’s note: If you don’t want to puff-fry the eggs separately, fry the noodles and remaining ingredients, then push them to one side of the pan. Break the eggs into the hot pan and scramble into the noodles.