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Have you tried Pad Thai?
It's so fresh and delicious
I like it with prawns
Thai food is one of my all time favorite things. It's so tasty and feels a lot more virtuous than a lot of other foods that taste as nice. I'm not sure how authentic this recipe is, but we thought it tasted nice :). This serves two hungry people, but would do 3-4 if you have a small apatite or if it is for lunch. (I couldn't find Thai mint or basil so I just used plain ones, it worked fine). I adapted this recipe from one on the Jamie Oliver site. Mine is a bit less complicated.
Step one: Peanuts!
Heat a small amount of sesame oil in a wok and add in the chilli flakes, garlic flakes and peanuts. Cook until the peanuts are starting to brown. Watch out, they go from brown to burnt really fast! Halve the mixture, put one half in a small bowl and add a good squeeze of honey, mix and set these aside to cool. Put the other half in a pestle and mortar and bash until fine, set aside for using later.
Step Two: Sauces!
Start with 4 tsp of tamarind paste, then add caster sugar, fish sauce, white wine vinegar and soy sauce to taste. It should be not to sweet, not to sour, not to salty...everything should balance. Start adding 1 tsp of each thing to the tamarind paste and then add in small amounts until you like how it tastes. Add a couple of tables spoons of hot water when you have it as you like it (to melt the sugar).
Finely cut the chillis into really small bits, add to a small dipping bowl and squeeze over the juice of one lime. (This is great for dunking prawn crackers into!)
Step Three: Veg and Fish etc...!
Finely cut the onions and fry in some sesame oil. Then finely cut the radishes and add those in too. Add in the peanut mix that you ground up in the pestle and mortar earlier. Then add in the prawns and the herbs (chives, mint and basil). Give that a few minutes to cook until the prawns are starting to pink. Then beat the eggs, make a well in the middle of the wok and add it in. Leave it to cook like an omelette until going hard on top and then mix it in with the rest. Add in the bean sprouts and tofu and pour over the tamarind sauce. Now add in the noodles. I like to toss it all with forks to make sure it all gets mixed in well. Cook for a few minutes until the noodles are nice and hot (if you don't use cheating noddles then you need to cook them first - put them to cook whilst you're doing all the rest).
Ready!
Serve with the honey peanuts, the chilli lime sauce and some Thai prawn crackers.
It's so fresh and delicious
I like it with prawns
Thai food is one of my all time favorite things. It's so tasty and feels a lot more virtuous than a lot of other foods that taste as nice. I'm not sure how authentic this recipe is, but we thought it tasted nice :). This serves two hungry people, but would do 3-4 if you have a small apatite or if it is for lunch. (I couldn't find Thai mint or basil so I just used plain ones, it worked fine). I adapted this recipe from one on the Jamie Oliver site. Mine is a bit less complicated.
- 300 g flat rice noodles (I cheated and had the add to wok ones)
- 1/2 red chilli
- 1/2 green chilli
- 1 lime
- sesame oil
- 1 red onion (sliced finely)
- Chives
- Mint
- Basil
- 140 g tofu
- 1 pack raw king prawns
- 100 g shelled salted peanuts
- Dried chilli flakes
- Dried garlic flakes
- 8 Radishes (sliced finely)
- 2 large free-range egg
- 1/2 can bean sprouts
- 25 g caster sugar
- 4 tsp tamarind paste
- fish sauce (to taste)
- white wine vinegar (to taste)
- dark soy sauce (to taste)
Step one: Peanuts!
Heat a small amount of sesame oil in a wok and add in the chilli flakes, garlic flakes and peanuts. Cook until the peanuts are starting to brown. Watch out, they go from brown to burnt really fast! Halve the mixture, put one half in a small bowl and add a good squeeze of honey, mix and set these aside to cool. Put the other half in a pestle and mortar and bash until fine, set aside for using later.
Step Two: Sauces!
Start with 4 tsp of tamarind paste, then add caster sugar, fish sauce, white wine vinegar and soy sauce to taste. It should be not to sweet, not to sour, not to salty...everything should balance. Start adding 1 tsp of each thing to the tamarind paste and then add in small amounts until you like how it tastes. Add a couple of tables spoons of hot water when you have it as you like it (to melt the sugar).
Finely cut the chillis into really small bits, add to a small dipping bowl and squeeze over the juice of one lime. (This is great for dunking prawn crackers into!)
Step Three: Veg and Fish etc...!
Finely cut the onions and fry in some sesame oil. Then finely cut the radishes and add those in too. Add in the peanut mix that you ground up in the pestle and mortar earlier. Then add in the prawns and the herbs (chives, mint and basil). Give that a few minutes to cook until the prawns are starting to pink. Then beat the eggs, make a well in the middle of the wok and add it in. Leave it to cook like an omelette until going hard on top and then mix it in with the rest. Add in the bean sprouts and tofu and pour over the tamarind sauce. Now add in the noodles. I like to toss it all with forks to make sure it all gets mixed in well. Cook for a few minutes until the noodles are nice and hot (if you don't use cheating noddles then you need to cook them first - put them to cook whilst you're doing all the rest).
Ready!
Serve with the honey peanuts, the chilli lime sauce and some Thai prawn crackers.