My Pad Thai

We're two weeks out of summer here in Melbourne and it's snowing in the outer suburbs! Well, even if the weather is terrible outside, there's no reason not to eat like the sun is shining. Nothing says freshness to me more than Thai food. Tonight I was late home from work, after riding my scooter home in the rain, so I thought I'd whip up a quick Pad Thai. For those of you who don't know, Pad Thai is basically a stir fry with rice noodles, but with that familiar Thai zing.

Like any good stir fry, it pays to be prepared. So get your noodles on the boil - probably about half a pack of rice stick noodles. These will take about 8 mins to cook - just enough time to cook the rest of the dish.

Finely chop an onion, 2 garlic cloves, a thumb size piece of ginger, and a chilli. Finely slice about 400g of pork, have about 100g of prawns peeled, crack a couple of eggs into a bowl and beat. Cut some firm tofu, about 3/4 block of stir fry tofu into blocks.


Heat up the some peanut oil in your wok and fry the eggs like an omlette, then remove and cut into strips and set aside.

Fry off some onion in the wok until softened and then add your pork. Once the pork has browned, add your garlic, chilli and ginger. Cook for another 30 seconds.

Add your prawns, bean shoots and tofu. In a bowl mix about 1/4 cup of fish sauce and 1/4 cup of lime juice with some palm sugar to sweeten. Pour this mixture into your wok. Keep tossing the food in the wok. Add your drained noodles and a couple of handfuls of chopped coriander.


Serve on a warm plate scattered with some chopped cashew nuts and some more fresh coriander.