tate.).
Stir-fry the pad thai:In a small bowl, combine
n high. Stir-fry the shrimp for 2-3 mins, until
Set aside.
Combine 'pad Thai sauce' ingredients together in a
east 15 minutes.
Soak Pad Thai Noodles in very hot water
t out.
In this recipe, pre-ground pepper, particularly pre
In a wok or large frying pan, heat 1 tbsp oil over high heat. Stir-fry shrimp and 2 cloves garlic for 2-3 mins, until shrimp are cooked through. Set aside. Add remaining oil, garlic and ground chicken and cook for 4-6 mins, until browned. Move to the side of wok and add eggs. Cook, stirring, for 1-2 mins, until almost set. Add noodles, pad thai sauce and spring onions. Return shrimp to pan and toss to combine.
Serve topped with bean sprouts, cilantro, peanuts and chili and lime wedges on the side.
For the Pad Thai Chili Sauce:
Combine all
inutes.
Add the prepared Pad Thai sauce, stir in well, pull
warm oil until shimmering. Add shrimp and cook until nearly cooked
Pad Thai:.
Soak rice noodles in
Preheat oven to 180\u00b0C.
In a medium size bowl mix together well, coconut milk and pad thai paste. Set aside.
In an oven proof dish (I used a 9x9 sq pyrex dish) place your cooked rice on the bottom in a layer.
Next layer your frozen vegetables on top of the rice layer.
Now place your thawed fish fillets on top of the vegetables.
Pour pad thai and coconut mixture over top.
Place in oven for 45-50mins or until fish tests done and vegetables are cooked.
In a wok or large frying pan, heat 1 tbsp oil over high heat. Stir-fry prawns and crushed garlic for 2-3 mins. Remove from heat, cover and keep warm.
Add remaining oil and garlic over high heat. Add ground chicken and brown for 4-6 mins. Add eggs and cook, stirring, for 1-2 mins until almost set. Add noodles, pad thai sauce, spring onions, and prawns. Top with bean sprouts, cilantro, peanuts and chilies. Serve with lime wedges.
ok. Place squash, bean sprouts, Pad Thai sauce, garlic chile paste, and
rown. Add the meat and shrimp and keep stirring until the
ins or until browned. Add shrimp, sauce and 1/2 cup
brown sugar, ground chiles, paprika, Thai chili sauce, and fish sauce
auce mixture, chilli powder, dried shrimp, preserved turnip and half of
Thai Peanut Sauce Preparation: Place the
emove from heat.
Transfer Pad Thai noodles to serving platter and
igh heat.
Add in shrimp; stir-fry/saute 2 minutes