Ingredients
150 gm rice flat noodles
100 gm chicken / prawn or paneer
4 Tbsp vegetable oil
1 cup chopped green onion
4 Tbsp palm sugar (or 2 Tbsp regular sugar)
6 Tbsp fish sauce or soy sauce
2 eggs
1 cup bean sprouts or chopped cabbage
2 Tbsp chopped Garlic
2 Tbsp chopped shallots
1 cup sliced fried paneer
4 Tbsp tamarind paste
METHOD
Cabbage, Bean sprouts, Green onion, Coriander leaf, lime wedges, groud roasted peanuts and ground dried red chilly for garnish.
Method
Soak noodles in lukewarm water for 10-15 minutes till soft.
Rocky's Pad Thai
Heat veg oil over low heat and fry the garlic and shallots till fragrant.
Add chicken/prawn or paneer and stir fry till cooked.
Break the eggs into the wok and mix well.
Add noodles, fish sauce, sugar, tamarind paste and stir until noodles are tender and well mixed.
Add bean sprouts and green onion while stirring constantly.
Serve topped with garnish.
Remember:
- Do not under cook noodles or they will be rubbery.
- If you overcook the noodles they will turn to mush.
- Be generous with the tamarind, it is a great taste.
- Serve hot and fresh, from wok to plate.
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