Seafood Pad Thai18 May 2020
Elevate your dinner tonight with this Thai favourite!
120g Pad Thai rice noodles
2 tbsp Pad Thai paste
2 tbsp vegetable oil
30g preserved turnips
10g dried shrimp
2 tbsp red onion
1 tbsp fish sauce
2 tsp tamarind paste
1 tsp sugar
1 tbsp white vinegar
50g bean sprouts
1 tbsp roasted peanuts
Soak noodles in warm water for 1 hour, drain and set aside.
Add oil to heated wok and add turnip, shrimp, red onion. Mix through.
Add fresh prawns and fish sauce. Stir fry over high heat.
Add noddles, Pad Thai paste, tamarind paste, sugar, vinegar. Stir fry until well mixed.
Crack eggs in and mix well.
Add bean sprouts and chives. Stir quickly.
Sprinkle roasted peanuts, and a squeeze of lime.