Perfect pad Thai
This quintessential Thai dish is an Aussie favourite. The combination of noodles, prawns and a sweet, salty and tangy sauce can easily be done at home
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Cooking tools:
- Food processor
- Wok
- Skillet
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Kettle
- Chef's knife
- Cutting board
- Grater
- Fork
- Wooden spoon
- Spatula
- Plate
- Serving platter
Ingredients
- Perfect pad thai
- 1/4 cup (75g) tamarind puree
- 2 tablespoons grated palm sugar
- 1/3 cup (80ml) sweet chilli sauce
- 1/3 cup (80ml) fish sauce
- 300 grams dried rice stick noodles
- 16 (500g) uncooked medium prawns
- 2 cloves garlic, chopped coarsely
- 2 fresh small red chillies, chopped coarsely
- 2 tablespoons dried shrimp
- 1 tablespoon grated fresh ginger
- 1 tablespoon peanut oil
- 250 grams minced pork
- 3 eggs, beaten lightly
- 1 cup (80g) bean sprouts, trimmed
- 4 green onions, sliced thinly, white and green parts separated
- 1/4 cup (35g) coarsely chopped roasted unsalted peanuts
- 1/3 cup fresh coriander leaves
- 1 lime, cut into wedges
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