Pad Thai Recipe

10 oz/ 315 g
2 tsp/ 10 ml
4
3
2 tbsp/ 30 g
1 cup/ 8 oz/ 225 g
1 cup/ 8 oz/ 225 g
2 tbsp/ 2 oz/ 55 g
1 tbsp/ 15 g
4 tbsp/ 60 ml
3 tbsp/ 45 ml
2 tbsp/ 30 ml
1/2 cup/ 4 oz/ 125 g
1/4 cup/ 2 oz/ 55 g
4 tbsp/ 60 g
3 tbsp/ 45 g

fresh or dried rice noodles
vegetable oil
red or golden shallots, chopped
fresh red chili peppers, chopped
shredded fresh ginger
boneless chicken breast fillets, chopped
raw shrimp, shelled and deveined
roasted peanuts, chopped
sugar
lime juice
fish  sauce
light soy sauce
bean sprouts
fresh coriander (cilantro) leaves
fresh mint leaves
lime wedges to serve

Method:

1. Place dried noodles in a bowl and soak in boiling water for 5-6 minutes or until soft. If using fresh noodles soak for 2 minutes. Drain well and set aside.

2. Heat oil in a frying pan or wok over a high heat, add shallots, chili peppers, and ginger and stir-fry for 1 minute. Add chicken and shrimp, and stir-fry for 4 minutes or until cooked.

3. Add noodles, peanuts, sugar, lime juice, and fish and soy sauces and stir-fry for 4 minutes or until heated through. Stir in tofu, bean sprouts, coriander (cilantro), and mint and cook for 1-2 minutes or until heated through. Serve with lime wedges.

(serves  4)

 

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