Our good friend Sharon (Bubbles) Ashworth rustled this one up for us recently - light enough for these hot summer nights - yet with enough of a kick. Give it a go and let us, and Sharon, know what you think of this one....

Pad Thai Curry

300g thick rice noodles
2 1/2 tablespoons peanut oil.
2 eggs lightly beaten
1/2 teaspoon shrimp paste
2 table spoons red thai curry paste
3 red chillies chopped
4 chicken breasts sliced thinly
5 chopped spring onions.
2 oz fish sauce
1 squeezed lime
1 tbl spoon brown sugar
half bag beansprouts
cup coriander leaves
1 grated garlic
1/4 cup salted crushed peanuts browned in oven for 5 min.

1 large bowl
1 wok
1 large pan

Method

  • Place rice noodles in a bowl, cover with hot water soak until soft, drain then rince under cold water.
  • Add the oil to the pan and whisk eggs into it. Cook like an omlette. Remove from the pan and slice thinly. Leave to one side.
  • Add remaining oil and shrimp paste to wok and cook for 1 min.
  • Add chillies, chicken and cook through.
  • Add noodles, onions, fish sauce, lime juice and sugar. Cook for 3 minutes.
  • Toss through bean sprouts, coriander and garlic and egg strips.
  • Serve immediatley with sprinkled peanuts on top.

 

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