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- Cuisine: Thai
Ingredients
Sauce
100g tamarind in block form
300ml warm water
200g palm sugar
50g caster sugar
150ml Thai seasoning sauce
Other ingredients
Large green prawns, heads and shells removed (allow 2-3 per person)
10g dried shrimp
¼ red onion, sliced
40g hard tofu, sliced
40g preserved turnip
2 eggs
200g rice noodles, soaked in warm water for 30 minutes
Garlic chives
Bean sprouts
Fried shallots
Roasted peanuts, chopped
Dried chilli
Lime wedges
Preparation
Soak the tamarind in warm water, kneading with your fingers to separate the pulp from the seeds. Squeeze out liquid, strain and pour into a frying pan or wok. Add palm sugar, caster sugar and seasoning sauce. Bring to the boil and boil until it has reduced and is syrupy.
Fry prawns until they curl and change colour. Add dried shrimp, red onion, tofu and preserved turnip. Push contents of pan to one side and add egg, breaking up just a little as it cooks.
Add drained noodles, 2 tablespoon of water, the tamarind sauce, garlic chives and a few bean sprouts, fried shallots, chopped peanuts and chilli.
Pile into a serving bowl and garnish with more fried shallots, bean sprouts, a wedge of lime, garlic chives and crushed peanuts.
Note:
The amount of sauce added to the Pad Thai can be adjusted according to how strong a flavour you like. Usually this quantity of sauce is fine for 4 people. Any unused sauce can be kept in a clean jar in the refrigerator.
Thai Restaurants
Displaying 10 of 307 Thai Restaurants.
| Restaurant | Suburb | |
| 1. | Asian Gateway | Nightcliff |
| 2. | Ayutthaya | Belconnen |
| 3. | Dickson Asian Noodle House | Dickson |
| 4. | Lemon Grass Thai | Canberra City |
| 5. | Sukothai | Yarralumla |
| 6. | Thai Amarin | Kingston |
| 7. | Thai Garden | Dickson |
| 8. | Three Mothers Thai | Canberra City |
| 9. | Hanuman | Darwin |
| 10. | Rendezvous Cafe | Darwin |
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