serves
2
prep
30 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
30
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Heart-Warming
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 180 g dry rice stick noodles
- 2 tbsp vegetable oil
- ½ red onion, sliced
- 2 garlic cloves, sliced
- 2 tbsp large dried shrimp, optional (soaked in hot water for min 10 mins)
- ¼ tsp salt
- 8 raw prawns, peeled
- 80 g very firm tofu, cut into 1 cm cubes
- 1 cup Chinese chives, cut into 5 cm lengths
- ½ tsp chilli powder (or to taste), plus extra to serve
- 1½ cups loosely packed beansprouts, plus extra to serve
- 2 tbsp crushed roasted peanuts, plus extra to serve
- 2 eggs
- Lime or lemon wedges, to serve
For the sauce
- 30 g tamarind pulp, loosened in ½ cup hot water
- 1½ tbsp fish sauce, plus extra to serve
- 1 tbsp sugar, plus extra to serve
Instructions
1. Soak the rice stick noodles in plenty of cold water for 30 minutes. To make the sauce, combine the tamarind pulp with the hot water, rubbing through your fingers to loosen the seeds from the pulp. Pass the mixture through a fine mesh sieve and discard the seeds. Stir the fish sauce and sugar through the tamarind mixture (to dissolve the sugar) and set aside.
2. Heat a wok or large frying pan over medium-high heat and add the oil, onion, garlic, dried shrimp and salt, tossing, until fragrant. Add the prawns, tofu, and Chinese chives and fry for about a minute. Remove the rice stick noodles from the water and shake off as much water as you can. Aa little water will still cling to the noodles, which will help them soften as they cook.
3. Add the tamarind mixture to the pan, a little at a time, allowing it to be absorbed by the noodles until the noodles soften, but are still al dente. Toss through the chilli powder, beansprouts, and peanuts and toss for a minute, until the beansprouts soften. Move all of the contents of the wok to one side and crack the eggs into the open side. Stir the eggs only until the eggs just firm, then combine with the noodles.
4. Divide the Pad Thai between 2 plates and top with some extra beansprouts and peanuts. Serve with wedges of lime, and extra fish sauce, sugar and chilli powder to season.
Photography by Jiwon Kim.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Heart-Warming
