DELICIOUS PAD THAI
250g packet rice stick noodles
2 lemons (or lime) juice
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons thai sweet chilli sauce
2 tablespoons peanut oil
2 chicken breast fillets, thinly sliced
500 g prawns, peeled, deveined
1/2 cup tofu cut in thin strips
3 green onions, thinly sliced
2 small red chillies, deseeded, finely chopped
2 eggs, lightly beaten
1 cup bean sprouts
1/4 cup roasted peanuts, finely chopped
1/2 cup coriander leaves
lime wedges, to serve
Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.
Combine lemon juice, fish sauce, sweet chilli sauce and sugar in a jug. Whisk with a fork to combine.
Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden.
Add prawns, onions and chillies.
Stir-fry for 2 to 3 minutes or until prawns turn pink.
Add noodles. Stir-fry for 2 minutes.
Add lemon juice mixture to wok. Toss to combine.
Slowly pour eggs over noodles. Stir-fry for 1 minute.
Add sprouts and toss well
Spoon pad Thai onto plates and add tofu, sprinkle with peanuts and coriander leaves.
Serve with lime or lemon wedges.
Source and photo: Louise Venter
