22 Street Lane Nursery - Dish of the Month

May 2021 Dish of the Month Recipe

Pad Thai

Ingredients: • 250g flat rice noodle • 3 garlic cloves, roughly chopped • A good handful of coriander and stalks • 1 red chilli, seeds removed, roughly chopped • 2 lime, zest and juice • 2 tbsp pomace oil • 20 raw tiger prawns, de-shelled, heads and black vein removed • 6 spring onions, trimmed and finely sliced

• 100g of bean sprouts • 3 tbsp Thai fish sauce • 1 tbsp light soft brown sugar • 2 large free-range eggs, beaten • Lime wedges, to garnish

Method: 1. Cook the noodles according to the packet’s instructions, then drain them and set aside. 2. In a pestle and mortar (or blender), make a paste from the garlic, coriander stalks, red chilli and lime zest. 3. Heat the oil in a wok or a large non-stick frying pan over a high heat. When the oil is just at smoking point, add the paste and fry for about 1 minute. 4. Add the prawns, half of the spring onions and half of the beansprouts, then stir-fry for 3 minutes. 5. Add the drained noodles and mix thoroughly. Stir in the lime juice, fish sauce and brown sugar, then cook for a further 2 minutes. 6. Pour in the beaten eggs and mix everything together with the noodles until just cooked. 7. Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, as well as the remaining spring onions and bean sprouts.

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