DHOMS EASY PAD THAI
1 clove garlic (optional)
1/2 tbl fish sauce or soya sauce
200g prawn cutlets, chicken or pork
180g rice noodles, soaked in cold water (approx. 1 hour) and drained
(soaked noodle weight approx. 280g)
40g golden shallots or reds onion
30g salted radish, finely diced (optional)
100g firm tofu, finely diced
2 large free range eggs, slightly beaten
150ml chicken stock or water, a little extra may be required
150ml Dhoms Pad Thai Sauce
1 cup bean sprouts, little reserved
handful garlic chives, cut into 3cm lengths, little reserved
crushed roasted peanuts
crushed dried chilli
Pad Thai requires quite a large surface area for cooking, even to make a single serving. A wide heavy aluminium Teflon pan may work better than a steel wok, especially if cooking on an electric stove. If cooking for a large group it is better to make small batches of the dish rather than attempting to cook a large quantity all at once. Alternatively a large quantity may be cooked on a large flat gas hot plate. If you are a Pad Thai beginner it’s good to practice doing the dish slowly with half the quantities in the recipe to make a single serve.
Use 3-5mm wide dried flat rice noodles, available in most supermarkets.
This flat leafed vegetable/herb is sometimes difficult to find, except in specialty fruit and vegetable shops and markets. If you live in the Cooroy area you can order them through Cooroy Harvest Fresh. We grow our own at Dhoms Kitchen. The seedlings are easy to find and grow well in our sub-tropical climate. Once established they will last for years in your garden.