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Shrimp Pad Thai
4 tbs/60ml oil 2 garlic cloves, finely chopped
1 egg
4 oz/120g dry Sen Lek noodles (a medium fat noodle approximately 2mm wide) soaked
in water for 20minutes.
2 tbs /30ml lemon juice
1.5 tbs/22.5ml fish sauce
0.5 tsp/2.5ml sugar
2 tbs/30ml chopped roast peanuts
2 tbs/30ml dried shrimp, ground or pounded
0.5 tsp/2.5ml chilli powder
1 tbs/15ml finely chopped preserved turnip
1oz/30g beansprouts
2 spring onions/scallions, chopped into1in/2.5cm pieces
Sprig of coriander leaf
chopped Lime wedges
In a wok, heat the oil, add the garlic, fry until golden brown. Break the egg into the wok, stir and quickly cook
for a couple of seconds. Add noodles and stir, mixing
well with the garlic and egg. One by one, add lemon juice, fish sauce, sugar, half
the peanuts, half the dried shrimp, the chilli powder, preserved turnip, 1 tablespoon
of beansprouts and the spring onions. Test noodles for tenderness. When done, serve arranging the remaining peanuts, dried shrimp and beansprouts around the dish. Garnish
with coriander and lime wedges (or Lemon if preferred).
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