You may also like
Ingredients
- 250 g (9 oz) thick rice stick noodles
- 2 tablespoons oil
- 3 garlic cloves, chopped
- 2 teaspoons chopped red chillies
- 150 g (5 1/2 oz) pork, thinly sliced
- 100 g (3 1/2 oz) raw prawns (shrimp), peeled, deveined and chopped
- 1/2 bunch garlic chives, snipped
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 teaspoons soft brown sugar
- 2 eggs, beaten
- 90 g (3 1/4 oz/1 cup) bean sprouts
- coriander (cilantro) sprigs
- 3 tablespoons chopped roasted peanuts
- crisp-fried onion, soft brown sugar and extra chopped peanuts, to serve
Method
1. Soak the rice stick noodles in warm water for 10 minutes, or until they are soft. Drain and set aside. Heat the wok until very hot, then add the oil and swirl to coat the side. When the oil is very hot, add the garlic, chilli and pork and stir-fry for 2 minutes.
2. Add the prawns and stir-fry for 3 minutes. Add the garlic chives and drained noodles to the wok; cover and cook for another minute.
3. Add the fish sauce, lime juice, sugar and eggs to the wok. Toss well until heated through.
4. Serve immediately, sprinkled with the bean sprouts, fresh coriander sprigs and chopped peanuts. Phad thai is traditionally served with crisp-fried onion, soft brown sugar and more chopped peanuts on the side.
