Pad Thai

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 150 g lamb fillets, cut into thin strips (chicken breast is a fine substitute)
• 2 tablespoons peanut oil
• 10 large green shrimp, halved lengthwise (frozen ones, thawed, are fine)
• 1 garlic clove, crushed (i use 2-3) (optional)
• 1 egg, beaten (i use 2)
• 150 g flat rice noodles (preferably banh pho)
• 1 dash pepper
• 250 g bean sprouts, washed and drained
• 1/2 cup spring onions or 1/2 cup shallot, chopped finely
• 3 tablespoons water
• 3 tablespoons rice vinegar
• 4 tablespoons fish sauce
• 1 teaspoon chili paste
• 1 1/2 tablespoons palm sugar or 1 1/2 tablespoons light brown sugar
• 1 1/2 teaspoons lightly packed dry shrimp, ground in mortar and pestle
• 1 tablespoon sour shrimp paste
• 1/4 cup roasted peanuts
• chopped coriander
• fresh limes or lemon wedge
• shredded spring onions or shallot

Recipe

• 1 soak noodles in hot water while preparing the rest of the ingredients.
• 2 prepare the ingredients and place near the wok.
• 3 heat the wok on medium heat and lightly fry the lamb.
• 4 when half cooked, add the prawns and garlic.
• 5 stir-fry until lamb and prawns are cooked.
• 6 add beaten egg to the mixture, stirring for about 30 seconds.
• 7 turn heat to high and add drained noodles and combined seasoning.
• 8 sprinkle in the pepper and chilli powder.
• 9 toss to combine, reduce heat and allow to cook undisturbed for approximately 2 minutes, turning once.
• 10 push noodles to the back of the wok and add sprouts and spring onions, tossing the noodles on top and allowing them to cook for approximately 1 minute.
• 11 stir well and serve garnished with peanuts, spring onions, coriander and lime/lemon wedges.
• 12 note: the lime/lemon juice takes some of the heat out of the chili!