Pad Thai

By Kitchen Sanctuary · 30 min

Ingredients

Instructions

1. Boil a large pan of water, add the noodles, then turn off the heat and let them stand for 3-4 minutes.
2. Drain the noodles, rinse with cold water until cold, then drizzle with the sesame oil and toss to stop them sticking.
3. Heat a large wok over high heat. Add the potted brown shrimp with its butter, the vegetable oil, the salt and the garlic salt. Fry for 2-3 minutes until lightly golden.
4. Remove the shrimp with a slotted spoon into a bowl, leaving the oil in the wok.
5. Add the king prawns, garlic and dried chilli flakes to the oil. Fry for 2-3 minutes until the prawns just start to turn pink.
6. Whisk the eggs, add them to the prawns, and stir often with a spatula until just scrambled.
7. Turn the heat down to medium. Add the noodles, the fried brown shrimp, fish sauce, tamarind paste, sweet chilli sauce, sugar, shrimp paste and soy sauce or tamari.
8. Toss everything together for about 5 minutes until the noodles are hot, keeping them moving so they don't stick and breaking up any shrimp paste lumps.
9. Add the preserved radish (if using), peanuts, spring onions, bean sprouts and coriander. Toss and cook 1-2 minutes more, until the bean sprouts are just heated through.
10. Serve with lime wedges and sliced red chilli, with extra coriander, spring onions, peanuts and chilli flakes if you like.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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