Pad Thai

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Soak noodles in boiling water for about 5 minutes, then drain and rinse under cold water to stop from cooking further. Set aside.
  • 1 pack dried rice noodles (250 g)
• Step 2
  Mix all ingredients for the Pad Thai sauce and set aside.
  • 2 1/2 tbsp tamarind puree (38 g)
  • 3 1/2 tbsp brown sugar (53 g)
  • 3 tbsp fish sauce (45 g)
  • 2 tbsp oyster sauce (30 g)
• Step 3
  Heat oil in a wok or large pan over high heat. Add the garlic and onion, and stir-fry until fragrant, about 30 seconds.
  • 3 tbsp neutral oil (39 g)
  • 4 clove garlic, finely chopped (12 g)
  • 1 onion, sliced (80 g)
• Step 4
  Add the chicken and stir-fry until just cooked, then add the shrimp tails and the white parts of the green onion.
  • 2 chicken thighs, thinly sliced (200 g)
  • 15 shrimp, peeled, deveined (150 g)
  • 3 stalk green onion, cut into 3cm pieces (30 g)
• Step 5
  Push everything to the side of the wok and pour in the beaten eggs. Scramble using a spatula or wooden spoon, then mix everything together.
  • 2 eggs, lightly whisked (100 g)
• Step 6
  Add the bean sprouts, tofu, cooked noodles, and Pad Thai sauce, and gently toss until everything is well coated.
  • 1/2 cup bean sprout (50 g)
  • 1/2 cup tofu, sliced into strips (125 g)
  • 1 pack dried rice noodles (250 g)
• Step 7
  Add the green parts of the green onion and the peanuts, then gently toss for a further 1-2 minutes.
  • 3 stalk green onion, cut into 3cm pieces (30 g)
  • 1/3 cup peanuts, finely chopped (50 g)
• Step 8
  Transfer to a serving plate and top with fresh bean sprouts, chili powder, extra peanuts, and a squeeze of fresh lime juice to finish.
  • 1/2 cup bean sprout (50 g)
  • thai chili powder (5 g)
    (to serve)
  • 1/3 cup peanuts, finely chopped (50 g)
  • 2 wedge lime (20 g)
    (to serve)

Per serving