As you might already know, ‘Pad Thai’ is a stir-fried rice noodle dish, which is very popular in Australia. Ready-made Pad Thai Sauces are available from supermarkets. They are all very sweet!!! I would never buy them again because the sauce is easy to make.
The ingredients to cook with the rice noodles can be firm tofu, prawns, squid, chicken, pork, etc. It seems there is no rule about the ingredients, so this dish is a good clean-up-the-fridge dish for me.
Dry ‘Pad Thai’ Rice Noodles 200 to 250g
Prawns, Squid, Chicken, Pork OR Firm Tofu 500g in total
Onion 1 *OR Shallots 2 to 3
Garlic 2 cloves *finely chopped
Ginger 1 small piece *finely chopped
Red Chilli 1 OR Dry Chilli Flakes 1/2 teaspoon
Bean Sprouts 1 cup
Spring Onion / Garlic Chives 1/4 cupful
Canola Oil for cooking
Chopped Toasted Peanuts
Lime *cut into wedges
Tamarind Paste 2 tablespoons *OR Lime/Lemon Juice, Rice Vinegar
Brown Sugar 2-3 tablespoons
Fish Sauce 2 tablespoons
Soy Saucer 1 tablespoon *optional
Water 1/4 cup
- Combine all the sauce ingredients in a bowl.
- Prepare the proteins and vegetables. They will be cooked with the noodles, so I recommend to thinly slice the meat, tofu, onions. Lightly whisk the eggs in a separate bowl.
- Now you can start to prepare the noodles. Place noodles in a large bowl, pour over plenty of boiling water and soak for 5 minutes, then drain and rinse under cold water, and drain again.
- Add 1 tablespoon Oil to the heated wok or a very large frying pan, cook Eggs like scrambled egg and transfer to a plate. Add a little more Oil, cook Chicken or Pork (or other meat), if you use any, and Onion (Shallots), Garlic, Ginger and Chilli, then add Prawns or Squid (or other seafood), if you use any, and stir-fry until almost cooked through.
- Bring back the scrambles egg to the wok. Then add Bean Sprouts, Tofu, if you use it, and the noodles, then the sauce.
- Toss gently for about 1 minute, then add Spring Onion or Garlic Chives. Toss to combine then remove from heat.
- Sprinkle with Peanuts, Coriander Leaves and extra Chilli only if you like them, and serve with Lime wedges.
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