Pad thai
The Complete Book of Modern Asian
INGREDIENTS
40g tamarind pulp
½ cup (125ml) boiling water
2 tablespoons grated palm sugar
1/3 cup (80ml) sweet chilli sauce
1/3 cup (80ml) fish sauce
375g rice stick noodles
12 uncooked medium prawns (540g)
2 cloves garlic, crushed
2 tablespoons finely chopped preserved turnip
2 tablespoons dried shrimp
4cm piece fresh ginger (20g), grated finely
2 fresh small red thai chillies, chopped coarsely
1 tablespoon peanut oil
250g pork mince
3 eggs, beaten lightly
2 cups (160g) bean sprouts
4 green onions, sliced thinly
1/3 cup coarsely chopped fresh coriander
¼ cup (35g) coarsely chopped roasted unsalted peanuts
1 lime, quartered
METHOD
Soak tamarind pulp in the boiling water 30 minutes. Pour tamarind into fine strainer over small bowl; push as much tamarind pulp through strainer as possible, scraping underside of strainer occasionally. Discard any tamarind solids left in strainer; reserve pulp liquid in bowl. Mix sugar and sauces into bowl with pulp liquid.
Meanwhile, place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain.
Shell and devein prawns, leaving tails intact.
Blend or process garlic, turnip, shrimp, ginger and chilli until mixture forms a paste.
Heat oil in wok; stir-fry garlic paste until fragrant. Add pork; stir-fry until just cooked through. Add prawns; stir-fry 1 minute. Add egg; stir-fry until egg just sets. Add noodles, tamarind mixture, sprouts and half of the onion; stir-fry, tossing gently until combined. Remove from heat; add remaining green onion, coriander and nuts, toss gently until combined. Serve with lime wedges.
Per serving: 19.7g total fat (4.5g saturated fat); 2608kJ (624 cal); 65.6g carbohydrate; 42.6g protein; 5.4g fibre
Side notes:
Press the tamarind with the back of a spoon to extract as much of the pulp liquid as possible. Discard the solids left in the sieve.
Dice the preserved turnip as small as possible to make it easier to crush in the mortar and pestle when preparing the paste.
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