On Cookery Corner this week- Chef Sham spoke to Anne Norris about Thai noodle. Phad Thai
Take a listen to Chef Sham's conversation with Anne here
Here are the ingredients and the method
Ingredients
• 200g medium flat rice noodles
• 2½-3tbsp sunflower/ rapeseed oil
• 1 tsp soy sauce
• 125g sustainable king prawns (half and Devein)
• 2 garlic cloves, thinly sliced
• 2 Fresh chilli sliced
• 100g beansprouts
• 6 Sugar snap(sliced)
• 3 spring onions, finely chopped
• Handful Fresh coriander, to serve
• 1 Lime
• Lime wedges, to serve
• For the sauce mix
• 2 tbsp tamarind paste
• 3tbsp Ketjap manis (Sweet Soy Sauce)
• 2 tbsp Thai fish sauce
• 2 tsp palm sugar or honey
• 1-2 tbsp lime juice
3 tbsp roasted peanuts, finely chopped, plus extra to serve
Method
1. Soaked the noodles first so you can stir-fry everything quickly at the end. Put
the noodles in a large bowl and pour over boiling water to cover. Leave to
soften for 10 minutes. Drain and rinse in cold water, then toss with 1 tsp of the
oil so it won’t stick.
2. Meanwhile, mix together all the sauce ingredients in a medium bowl mix well
and ready to use.
3. Add oil to the wok then fry the garlic, Chili and prawns for 30 second until
fragrant. Then Pour in the sauce mix in a wok and bring it to boil.
4. Add the noodles, then mix well until they are coated. Throw in the spring
onions, Beansprout and Sliced sugar snaps, squeeze in the lime juice into the
noodle.
5. Giving it all a final toss before transferring to a Bowl. Top with coriander and
serve with lime wedges and extra chopped peanuts.
