RECIPES

PAHD THAI
(Fried rice noodles)


125 gm/ 4 ozs dry sen lek (rice noodles), soaked in warm water for
15 to 20 minutes to soften
30 ml/ 2 tbsp vegetable oil
2 cloves garlic, coarsely chopped
4 – 6 prawns fresh, peeled and deveined
30 ml/ 2 tbsp dried shrimps, soaked and pounded
1 large egg, slightly beaten
30 ml ml/ 2 tbsp lime juice
25 ml/ 1 ½ tbsp nam pla (fish sauce)
5 ml/1 tsp sugar
30 ml/2 tbsp raw peanuts, roasted & chopped
2.5 ml/ ½ tsp chilli powder
25 gm/ 1 oz bean sprouts
15 ml/ 1 tbsp preserved turnips
3 spring onions, cut in 1 inch lengths
A lime & a sprig of coriander leaves for garnish

1) Prepare all the ingredients and place them near the stove.

2) Heat 15 ml/ 1 tbsp of the oil and swirl to coat the surface. When the oil is hot, add the garlic and toss until golden . Add the fresh prawns and toss until they turn pink and opaque, remove from the wok and set aside.

3) Add the egg to the wok and tilt the wok to spread it into a thin sheet. As soon as it begins to set and is opaque, scramble and break it into small lumps. Remove from the wok and set aside.

4) Add the remaining oil, heat for about 30 seconds, and add the softened noodles. Spread and pull the noodles into a thin layer covering the surface of the wok. Add the fish sauce, ½ of the pounded shrimps, ½ of lemon juice, sugar, ½ of the peanuts, spring onions, ½ of the turnips, and chilli powder. Toss and mix after adding each ingredient. Continue to stir-fry for 15 seconds.

5) Add ½ of the bean sprouts; toss the scrambled egg and cooked prawns. Stir-fry for another 15 seconds. Season to taste.

7) Transfer the noodles to a serving plate. Sprinkle with the rest of the lemon juice. Garnish with the remaining peanuts, dried shrimps, bean sprouts, and coriander leaves, and lime wedges.

Serve immediately.

Serves 2 - 4


TAMARIND SAUCE


5 ml/ 1 tsp tapioca flour
200 g/ 7 oz palm sugar
200 ml/ 7 fl oz tamarind juice
25 gm/ 1 oz caster sugar
45 ml/ 3 tbsp light soy sauce


Dissolve the tapioca flour in 10 ml/ 2 tsp water, set aside.
Bring the tamarind juice to the boil, add the sugar and soy sauce. Stir until the sugar is dissolved.

Leave to simmer for 15 minutes. Mix in the tapioca paste. Cook for a further 1 minute, before allowing to cool.

This sauce can be kept in the refrigerator for up to 3 weeks.