A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Pad Thai

WHAT YOU NEED

8 large green prawns, peeled, deveined
10 g dried shrimp
ΒΌ red onion, sliced
40 g firm tofu, sliced
40 g shredded preserved radish
2 eggs
200 g flat rice noodles, soaked in warm water for 30 minutes, drained
garlic chives (some chopped and some left whole to garnish)
beansprouts
fried shallots
chopped roasted peanuts
roasted chilli powder
lime wedges

Sauce

100 g tamarind pulp
300 ml warm water
200 g palm sugar
50 g caster sugar
fish sauce
white wine vinegar

WHAT YOU DO

Combine the tamarind and warm water in a bowl. Break up the pulp with your fingers until it is dissolving into the water. Strain the water into a saucepan, squeezing all the liquid from the pulp. Add the palm sugar, caster sugar, white wine vendor and fish sauce to taste. Bring to the boil, then simmer until reduced and slightly syrupy.

Heat a little oil in a wok and when hot, add the prawns. Fry until they curl and change colour then add the dried shrimp, onion, tofu and radish. Stir-fry briefly then push the ingredients to one side and crack in the eggs, breaking them up just a little. Without letting them cook completely, add the noodles, 2 tablespoons of water, a few scoops of tamarind sauce (or to taste) and some chopped garlic chives, bean sprouts, fried shallots, peanuts and chilli powder to taste. Stir briefly then serve garnished with whole garlic chives, more bean sprouts, fried shallots, peanuts and wedges of lime.

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