Prep 15 mins
Cook 6 mins
This recipe was sent to me by my friend, Faye, in Canberra, Australia. It has become an addiction.
- 150 g pork fillets, cut into thin strips (chicken breast is a fine substitute)
- 2 tablespoons peanut oil
- 10 large green shrimp, halved lengthwise (frozen ones, thawed, are fine)
- 1 garlic clove, crushed (I use 2-3) (optional)
- 1 egg, beaten (I use 2)
- 150 g flat rice noodles (preferably Banh Pho)
- 1 dash white pepper
- 250 g bean sprouts, washed and drained
- 1⁄2 cup spring onions or 1⁄2 cup shallot, chopped finely
- 3 tablespoons water
- 3 tablespoons rice vinegar
- 4 tablespoons fish sauce
- 1 teaspoon chili paste
- 1 1⁄2 tablespoons palm sugar or 1 1⁄2 tablespoons light brown sugar
- 1 1⁄2 teaspoons lightly packed dry shrimp, ground in mortar and pestle
- 1 tablespoon sour shrimp paste
- 1⁄4 cup roasted peanuts
- chopped coriander
- fresh limes or lemon wedge
- shredded spring onions or shallot
- Soak noodles in hot water while preparing the rest of the ingredients.
- Prepare the ingredients and place near the wok.
- Heat the wok on medium heat and lightly fry the pork.
- When half cooked, add the prawns and garlic.
- Stir-fry until pork and prawns are cooked.
- Add beaten egg to the mixture, stirring for about 30 seconds.
- Turn heat to high and add drained noodles and combined seasoning.
- Sprinkle in the white pepper and chilli powder.
- Toss to combine, reduce heat and allow to cook undisturbed for approximately 2 minutes, turning once.
- Push noodles to the back of the wok and add sprouts and spring onions, tossing the noodles on top and allowing them to cook for approximately 1 minute.
- Stir well and serve garnished with peanuts, spring onions, coriander and lime/lemon wedges.
- Note: the lime/lemon juice takes some of the heat out of the chili!
Yum....Loved the flavors of this dish. I used one large egg, and did not use the peanuts instead I finely chopped up one red chili pepper for the garnish and even more heat!
This was a fantastic pad thai recipe. I did add more chilli paste, owing to a rather spicy palate, and I also left out the beansprouts as I'm not a huge fan. I love the contrast from the different toppings.
This was easy and fast to make, and tasty. I did not have dried shrimp on hand so I used rice seasoning that also contained salt sugar seaweed and sesame seed. Turned out great! Next time I will cut the pork in very very thin strips and double the chili paste...