Page 90 - The Australian Womens Weekly Food

Weekday Step−By−Step

PRAWN PAD THAI 1 Place shrimp in a smal heatproof 7 Divide pad thai between 6 serving
bowl, cover with boiling water; stand bowls. Combine coarsely chopped
PREP + COOK TIME 45 MINUTES (+ STANDING)
for 30 minutes or until softened. peanuts, bean sprouts, remaining
SERVES 6
Drain; chop finely. Place noodles in green onion, shallot and remaining
a large heatproof bowl; cover with coriander in a large bowl; sprinkle
2 tablespoons small dried shrimps
boiling water (STEP A). Stand for over pad thai; serve with lime wedges.
400g dried rice noodles
5 minutes or until just tender; stir with
⅓ cup (80ml) peanut or vegetable oil
a fork to separate strands. Drain; toss
¼ cup (60ml) boiling water
with 2 teaspoons of the oil. Cover with STEP A
½ cup (135g) grated palm sugar
plastic wrap (to prevent drying out). Place noodles in a heatproof bowl
1 tablespoon tamarind puree
2 Stir the boiling water, palm sugar, and pour over boiling water. The
¼ cup (60ml) lime juice
tamarind, lime juice and sauces in water has to be boiling so the noodles
⅓ cup (80ml) fish sauce
a small jug or bowl until sugar soften on standing – this will take
2 tablespoons soy sauce
dissolves (STEP B). about 10 minutes. Once soft, drain,
800g uncooked medium king prawns
3 Peel and devein prawns, and, if liked, snip into shorter lengths
⅔ cup (100g) roasted unsalted peanuts
leaving tails intact. Chop half the to make eating easier!
3 cloves garlic, crushed
peanuts coarsely; chop remaining
1 fresh long red chilli, chopped finely
nuts finely. STEP B
3 eggs, beaten lightly
4 Heat a wok over high heat; add So sugar dissolves quickly and easily,
6 green onions, sliced thinly
1 tablespoon of the remaining oil. make sure it is either very finely
diagonally
Add prawns; stir−fry for 2 minutes or chopped or finely grated.
½ cup (40g) fried asian shallots
until just beginning to change colour;
150g bean sprouts
remove from wok (STEP C). STEP C
1 cup firmly packed coriander leaves
5 Add remaining oil, shrimp, garlic Stir−fry prawns until they curl and
2 limes, each cut into 6 wedges
and chilli to wok; stir−fry for 1 minute change colour − this is how you
or until garlic is fragrant. Add egg; will know they are cooked.
stir−fry for 1 minute or until just set.
Add noodles, prawns, three−quarters STEP D
of the green onion and sauce mixture; Stir−fry noodles gently, so
stir−fry for 2 minutes or until noodles they don’t break up before
are heated through. they are heated.
6 Remove from heat; sprinkle over
finely chopped peanuts and half the
shallots; toss to combine (STEP D).

“Ensure your wok is sufficiently hot before you

start cooking. If cooking with electricity, heat the

wok without oil until very hot, then add the oil.”

Sophia Young, Editorial & Food Director, AWW Cookbooks

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