100 g tamarind pulp
300 ml warm water
200 g palm sugar
50 g caster sugar
150 ml Thai seasoning sauce
6 large shelled green prawns
10 g dried shrimp
¼ red onion, sliced
40 g firm tofu, sliced
40 g shredded preserved radish
200 g flat rice noodles, soaked in warm water for 30 minutes, drained
garlic chives (some chopped and some left whole to garnish)
chopped roasted peanuts
roasted chilli powder
Combine the tamarind and warm water in a bowl. Break up the pulp with your fingers until it is dissolving into the water. Strain the water into a saucepan, squeezing all the liquid from the pulp. Add the palm sugar, caster sugar and seasoning sauce. Bring to the boil, then simmer until reduced and slightly syrupy.
Heat a little oil in a wok and when hot, add the prawns. Fry until they curl and change colour then add the dried shrimp, onion, tofu and radish. Stir-fry briefly then push the ingredients to one side and crack in the eggs, breaking them up just a little. Without letting them cook completely, add the noodles, 2 tablespoons of water, a few scoops of tamarind sauce (or to taste) and some chopped garlic chives, bean sprouts, fried shallots, peanuts and chilli powder to taste. Stir briefly then serve garnished with whole garlic chives, more bean sprouts, fried shallots, peanuts and wedges of lime.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Displaying 10 of 823 Thai Restaurants.
|1.||Bank's Thai Restaurant||Enmore|
|5.||Dickson Asian Noodle House||Dickson|
|6.||Lemon Grass Thai City||City|
|10.||Three Mothers Thai||City|
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