Recipes

Pad Thai - Janelle Bloom
Serves 4

250 g Pad Thai rice stick noodles
1/4 cup Thai Fish Sauce
2 tbsp grated palm sugar or brown sugar
1 lemon, juiced
2 tbsp peanut oil
2 chicken breast fillets, thinly sliced across the grain
3 eshallots, thinly sliced
2 cloves garlic, crushed
1 small red and green chilli, finely chopped
2 eggs, lightly beaten
1/2 cup roasted peanuts, chopped
125g bean sprouts, trimmed
Fries shallots (optional), corander, lemon wedges to serve

1. Place noodles in a large bowl, cover with water and set aside for 5 minutes or until noodles are tender. Drain well. then refresh with cold water. Combine the fish sauce, plam sugar and 1/4 cup lemon juice in a jug, stir to dissolve the sugar. Set aside.
2. Heat wok over high heat until hot. Add 1 tbsp oil and swirl to coat the surface. Add the chicken, stir-fry until golden. Transfer to a plate. Add remaining 2 tbsp oil, eshallots, garlic and chilli and stir-fry for 1 minute. Push to one side of the wok. Add the eggs and allow to cook until slightly set. Use a wooden spoon to stir the egg until scrambled. Add the noodles, fish sauce mixture, peanuts, bean sprouts, chicken and tofu. Stir-fry 1-2 minutes or until heated through. Sprinkle with fried shallots and coriander leaves and serve with lemon wedges.

Recipe from Janelle Bloom's cookbook "fast, fresh and fabulous" published by Random House available November 2008.

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