Pad Thai
Serves
6
Total Time
20mins
Calories
432
Always a favourite whenever I head to Singapore or beyond, there is something magical about the sauce in an authentic Pad Thai...this is almost there.
- Onion1peeled, halved
- Wateras neededhot
- Chicken breast2diced
- Fresh chili1finely chopped
- Scallion1sliced
- Garlic clove5
- Extra virgin olive oilas needed
- Rice noodles180 g
- Egg2
- Prawns200 g
- Pad thai sauce250 g
- Lime juiceas needed
- Cilantro11 heads
- Bean sprouts175 g
- Peanuts200 g
- Carrot and daikon pickleas needed
Ingredients
- 1. Add garlic clove, onion and extra virgin olive oil to the TM5 bowl
- 2. Chop - approx 3 sec, speed 6
- 3. Scrape down sides of TM5 bowl
- 4. Sauté - approx 5 min, Varoma, speed 1
- 5. Add water to a clean medium bowl
- 6. Soak rice noodles in the medium bowl
- 7. Drain
- 8. Add egg to a clean small bowl
- 9. Beat
- 10. Stir eggs into noodles
- 11. Keep warm
- 12. Heat extra virgin olive oil to a clean frying pan
- 13. Add chicken breast, prawns and pad thai sauce to the frying pan
- 14. Cook in frying pan until just cooked
- 15. Add lime juice to the frying pan
- 16. Transfer noodles to frying pan
- 17. Transfer onion mixture to frying pan
- 18. Add fresh chili, cilantro, bean sprouts, peanuts, scallion and carrot and daikon pickle to the frying pan
- 19. Toss with slotted spoon until well combined
- 20. Serve
Method
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