Pad Thai recipe
with Jessica Nguyen

Ingredients

• 1 packet (200g) of Pad Thai Noodles
• 6 prawns, raw, peeled and deveined
• 2 chicken thigh fillets finely sliced
• 100g of fried tofu, cut into thick strips
• 1 small bunch of garlic chives, cut into 8cm lengths
• 2 tablespoons of vegetable oil
• 2 tablespoons of tamarind paste
• 2 tablespoons of palm sugar
• 1 tablespoon of fish sauce
• 1 fresh chilli chopped, optional
• 1 cup of beansprouts
• ½ cup of roasted and chopped peanuts
• 1 lime

Method

1. Place your pad thai noodles into a large bowl and pour over some boiling water until fully submerged. Allow to stand for about 5 minutes whilst you prepare the rest of the dish. Once softened but still firm to touch, drain into a colander ready to cook with.

2. Place the palm sugar into a bowl with a dash of water and microwave for 30 seconds - 1 minute or until it fully dissolves. Add in the tamarind paste and fish sauce and stir until fully combined.

3. Heat a large wok or fry pan until ripping hot and almost smoking. Place in a tablespoon of oil and begin cooking your chicken for 2 minutes. Once the chicken develops a few char marks and is nearly cooked, add in your prawns and allow to cook for a further minute. Transfer into a bowl and set aside.

4. Heat the pan again on high and once hot, add in another tablespoon of oil, add in your tofu and begin stir frying.

5. Tip in your pad thai noodles and immediately pour in your marinade as well as your chives.

6. Vigorously mix in the pan so that the sauce combines with all ingredients. After 1 minute, add in your bean sprouts as well as the the chicken and prawns.

7. Quickly mix together and then push all of the pad thai to one side of your pan and place the empty side over your heat. Crack in your egg, allowing to cook for ten seconds and then use your spatula to vigorously scramble and chop into small bite sized pieces.

8. Flip your noodles on top of the egg mixture and give it a few more flips and stirs until the egg is fully incorporated.

9. Turn off the heat and serve your pad thai onto a plate with some peanuts either drizzled on top or on the side, some extra fresh beansprouts on the side, some optional slices of fresh red chilli and a wedge of lime.