PAD THAI BY DONNA HAY
300g thick rice noodles
2½ tablespoons peanut oil
2 eggs, lightly beaten
½ teaspoon shrimp paste
3 red chillies, chopped
3 chicken breasts, sliced
3 green onions (scallions), sliced
⅓ cup (80ml) fish sauce
⅓ cup (80ml) lime juice
1 tablespoon brown sugar
1½ cups beansprouts
¼ cup coriander (cilantro) leaves
¼ cup sliced garlic chives
¼ cup roasted unsalted peanuts, chopped
Place the rice noodles in a heatproof bowl and cover with boiling water. Allow to soak until softened. Drain and rinse with cold water. Add 2 teaspoons of the oil and toss to coat.Heat 1 tablespoon of oil in a wok or deep frying pan over high heat. Add the eggs, swirl around and cook until just set. Remove and set aside. Add the remaining oil and the shrimp paste to the wok and cook for 1 minute or until fragrant. Add the chilli and chicken and cook for 3 minutes. Add the noodles, green onions, fish sauce, lime juice and sugar and cook for 3 minutes. Toss through the beansprouts, coriander and garlic chives and serve immediately sprinkled with the peanuts. Serves 4.
Was looking at converting it for Tasty, but couldnt work out the eggs. So heres the recipe. Its truly delicious
Hally
WHERE: This recipe is from modern classics, book 1
