Pad Thai

Submitted by evelynathens

"This recipe was sent to me by my friend, Faye, in Canberra, Australia. It has become an addiction."

 

• Ready In: 21mins
• Ingredients: 20
• Serves: 2

ingredients

• 150 g pork fillets, cut into thin strips (chicken breast is a fine substitute)
• 29.58 ml 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)
• 0.25 ml white pepper
• 250 g bean sprouts, washed and drained
• 118.29 ml spring onions or 118.29 ml shallot, chopped finely

• Combined Seasoning

• 44.37 ml water
• 44.37 ml rice vinegar
• 59.16 ml fish sauce
• 4.92 ml chili paste
• 22.18 ml palm sugar or 22.18 ml light brown sugar
• 7.39 ml lightly packed dry shrimp, ground in mortar and pestle
• 14.79 ml sour shrimp paste

• Garnish

• 59.14 ml roasted peanuts
• chopped coriander
• fresh limes or lemon wedge
• shredded spring onions or shallot

directions

1. Soak noodles in hot water while preparing the rest of the ingredients.
2. Prepare the ingredients and place near the wok.
3. Heat the wok on medium heat and lightly fry the pork.
4. When half cooked, add the prawns and garlic.
5. Stir-fry until pork and prawns are cooked.
6. Add beaten egg to the mixture, stirring for about 30 seconds.
7. Turn heat to high and add drained noodles and combined seasoning.
8. Sprinkle in the white pepper and chilli powder.
9. Toss to combine, reduce heat and allow to cook undisturbed for approximately 2 minutes, turning once.
10. 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.
11. Stir well and serve garnished with peanuts, spring onions, coriander and lime/lemon wedges.
12. Note: the lime/lemon juice takes some of the heat out of the chili!

Reviews

[PetsRus]

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!

 

[SugaredAlmond]

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.

 

[Happy Hobbit]

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...

 

[alana1380]

I found this recipe a bit difficult to use and the texture was a bit off. I wasn't sure how long to leave it on high once I added my drained noodles and it wound up a bit rubbery with chunks of eggs in it. By the time I'd garnished it with the cilantro and peanuts it looked great but was a bit bland so I used extra chile paste and lime (the lack of flavour could have been due to cooking it too long though). It was also great reheated for lunches at work, I drisled a bit of sesame oil & added a bit of chile paste and lime before reheating it (in the microwave) and it made it nice and moist. Overall I liked the taste and would make it again, maybe not cooking the egg as much before adding the noodles and doubling the seasoning mixture. Thanks for the recipe.