I hope everybody’s feeling nice and relaxed after the Australia Day holiday? I was quite happy to have a pretty relaxing weekend to be honest. On Saturday Seb and I popped around to a friend’s place for an Aussie BBQ, followed by a bit of basketball in the park. Good ol’ fashioned fun.
For this week I decided to make Pad Thai. When we moved back to Australia just over two years ago, we stopped through Thailand for a couple of weeks. Whilst staying on the Island of Koh Lanta, we booked ourselves in for a Thai cooking course. As it wasn’t peak season, we were able to choose which dishes we could learn to make; needless to say we chose Pad Thai as one of the courses! Pretty sure we ate that half the time we were there. I’ve made it a few times since then and it always takes me back. But I have to say, this was easily one of the best versions of the dish we had whilst we were there.
The last time I made it was over a year ago, and I’ve been meaning to make it for the blog ever since. If you’re keen to give it a try, be sure to make this for dessert. It’s an amazing sticky coconut rice and fresh mango dessert, often found in traditional Thai restaurants. You have to try it!
200g rice noodles
2 large handfuls of bean sprouts
2 spring onions, finely chopped
3 tbsp fish sauce
3 tbsp oyster sauce
1 tsp tamarind paste diluted in 1/4 cup water
2 tbsp sugar
200g organic non GM tofu
6-8 large king prawns, shelled and deveined
ground roasted peanuts
1 tsp chili powder
1. Soak nice noodles in water for at least 30 minutes. Heat wok and oil over medium heat and add noodles, fish sauce, oyster sauce, tamerind, sugar, chili powder and cook until tender.
2. In a frypan, add oil and cook on medium heat until hot. Add tofu and let cook until all sides are nicely browned. When they’re almost done, push the tofu to one side and crack two eggs onto the pan and let cook whilst stirring. Once the egg have almost cooked, add prawns to the pan for 3-5 minutes.
3. Transfer the tofu, egg and prawns to the noodles in the wok and stir through. Add a good handful of bean sprouts and the spring onions to the noodles.
4. Serve on a plate with a good sprinkling of ground peanuts and squeeze of fresh lime.