Pad Thai

Pad Thai

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

A beloved dish from Thailand, where street vendors stir-fry noodles with all kinds of delicacies, and the most enticing scent spreads through the streets…

Ingredients

Quantity Ingredient
300g flat, wide dried rice noodles
200g pork fillet
150g raw prawns, peeled
150g bean sprouts
4 spring onions
3 garlic cloves
3-4 tablespoons vegetable oil
2-3 tablespoons fish sauce
1-2 teaspoons grated palm sugar
1 teaspoon chilli flakes, deseeded and sliced
or 2-3 bird’s eye chillies, deseeded and sliced
2 tablespoons fresh lime juice, or to taste
2 eggs
100g toasted peanuts, chopped
fresh coriander leaves, chopped, to serve
thai sweet chilli sauce, (optional)

Method

  1. Soak the noodles according to the packet instructions. Drain and set aside. Cut the pork into very thin slices, peel the prawns, trim the bean sprouts, slice the spring onions on the diagonal and finely chop the garlic.
  2. Gently heat the oil in a wok. Quickly stir-fry the garlic, then add the pork and stir-fry for a few more minutes until the meat is nicely browned. Add the prawns, spring onions, fish sauce, sugar, chilli and lime juice, and stir-fry for another 1 minute. Crack the eggs into the wok and stir until they start to cook. Then add the bean sprouts and noodles and stir-fry a bit more.
  3. Serve right away, scattered with the chopped peanuts and coriander, and perhaps some Thai sweet chilli sauce on the side.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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