Pad Thai

Pad Thai


24 large king prawns
150 ml fresh tomato sauce
600 g chicken strips
15 ml tamarind concentrate
300 g julienne onion
30 ml ABC soy
180 g bean sprouts
40 g castor sugar
3 bunches pak choy
3 cloves garlic
300 ml pad thai sauce
1 dried chilli
60 g preserved turnip
40 ml oyster sauce
3 each haberno chilli (optional)
30 ml fish sauce
2 pkt rice stick noodles (soaked in warm water till soft)
5 ml sesame oil
120 g roasted crushed peanuts
pinch paprika
60 g fried shallots


Heat oil in wok until smoking

Add prawns and chicken. Fry for 30 seconds. Add onion.

Strain oil and return prawns, chicken and onion to wok.

Add sliced haberno chilli, pad thai sauce, caramelised onion and preserved turnips.

Add noodles and cook till coated in sauce.

Add pak choy and bean sprouts.

Serve on cos lettuce and sprinkle with roasted peanuts and fried shallots.

Credits: Kevin Lynch

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