Phad Thai – Recipe Of The Month

Thai Traditional Rice Noodles – Serves 4

Ingredients:

• 450g rice stick noodles
• 12 medium prawns, fresh or frozen
• 300g chicken fillets, finely sliced
• 3dsp sunflower oil (for wok)
• 3 eggs, beaten
• 1dsp sunflower oil (for eggs)
• 100g bean sprouts
• 4 spring onions diced 1cm or 4 Chinese chives
• 4dsp unsalted, roasted peanuts, crushed
• 1dsp dried chillies, crushed

For the tamarind sauce:

• 8dsp tamarind juice
• 3dsp or 60g palm sugar
• 2dsp sugar
• 1dsp dried chillies, crushed
• ¼tsp salt

Serve with:

• 1 lime, quartered
• 2dsp unsalted, roasted peanuts, crushed
• 1dsp dried chillies, crushed

Cooking method:

Prepare the prawns, but leave the tail on.

To make the sauce:

• Put the tamarind juice, palm sugar, sugar, crushed chillies and salt in a saucepan, bring to the boil and simmer until the palm sugar has dissolved. Allow to cool.
• Soak the noodles in cold water until soft, about 30 minutes, then rinse under cold water and keep to one side.
• Bring a wok to a medium heat, add the oil, then the chicken and stir for 2-3 minutes before adding the prawns and stir for another minute.
• Add the noodles, stir for 1 minute, then add the sauce and stir well to cover the noodles.
• Bring the noodles to one side of the wok.
• Add the remaining oil and the beaten eggs.
• Stir and turn the noodles over on top of the eggs and mix them together.
• Add the bean sprouts, spring onions, dried chillies and crushed peanuts.
• Toss them through quickly for just 30 seconds to make sure the vegetables remain crunchy.

To serve:

Put on a serving dish, sprinkle with crushed chilli and peanuts and serve the quartered limes on the side.