• Prawn and garlic chive pad Thai (The Chefs' Line)

This version is my grandmother's recipe. It's a quite a dry pat Thai and doesn't include the traditional egg or tamarind. 

Serves
2

Preparation

20min

Cooking

15min

Skill level

Easy
By
Average: 4.3 (16 votes)
Yum

Ingredients

  • 190 g dried rice stick noodles
  • 80 ml (⅓ cup) fish sauce
  • 1 lemon, juiced
  • 55 g (¼ cup) caster sugar
  • ½ cup unsalted peanuts, skin removed, finely chopped
  • 60 ml (¼ cup) peanut oil
  • 30 g dried shrimp
  • 2 garlic cloves, finely chopped
  • 4 raw (green) large tiger prawns, peeled, heads and veins removed
  • 1 pinch salt
  • 185 g firm tofu, diced
  • 1 bunch garlic chives, finely chopped
  • 1 tsp ground cayenne pepper (or paprika, if you don’t want it spicy)
  • 1 cup bean sprouts, blanched in hot water, then cooled
  • 2 lemon halves, to serve

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.

Instructions

Place the rice noodles in a bowl of boiling water and soak for 8-10 minutes or until soft. Drain and set aside.

Combine the fish sauce, lemon juice and sugar, stirring until the sugar dissolves and set aside.

Heat a large wok over high heat and dry toast the peanuts until nicely coloured. Remove and set aside.

Heat some of the oil in a large wok over high heat, add on-quarter of the garlic, then all of the prawns and cook until just cooked. Remove and set aside.

Heat some more of the oil in the wok, add the dried  shrimp and fry until crisp. Remove and set aside.

Heat some more oil in the wok, add the garlic, raw prawns and salt and cook until they turn opaque and are cooked through. Remove and set aside.

Heat some more oil in the wok, add the tofu and cook until crisp. Remove and set aside.

Heat the remaining oil in the wok, add the noodles and sauce mixture and stir to combine. Add the garlic chives, dried shrimp, prawns and tofu and toss to combine.

Serve the noodles with the bean sprouts and peanuts scattered on top, and the cayenne pepper and lemon halves on the side. 

 

This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Can the passion of a home cook beat the skills of a professional chef? Missed all the action? Catch-up online and get all the recipes #TheChefsLine.

This recipe has been edited by SBS Food and may differ slightly from the series.