I was having dinner at a friend's and they said they fancied pad thai. It seemed like the perfect opportunity to give it a bash. We encountered a few problems... lack of large flat rice noodles was the main problem, in fact it was thin egg noodles or udon noodles. We went for udon as they're my second favourite, but ideally it would be made with flat rice noodles.
This recipe (as with the last one I wrote), probably isn't totally authentic, but it tastes pretty nice and I'll certainly be making it again.
Ingredients (serves 2)
Flat rice noodles (2 portions)
100g pork loin
200g raw king prawns
Thai fish sauce
2 cloves garlic
2 red chillies
2 spring onions
1. Finely chop garlic and chillies and soften in frying pan with a generous splosh of vegetable oil.
2. Finely slice pork loin and add to pan. Cook for 5 minutes.
3. Cook noodles according to packet instructions.
4. Add raw prawns to pan. Cook for 1-2 minutes.
5. Add noodles, finely sliced spring onion, a generous splash of fish sauce, a tablespoon of brown sugar, a teaspoon of tamarind paste and the juice of a lime.
6. Tilt the pan to one side and push noodles away from the flame. Add a beaten egg to the side of the pan nearest the flame and scramble it.
7. Mix the egg in with the rest.
8. Throw 2-3 big handfuls of beansprouts in the pan.
9. Cook for another 2 minutes.