Marion’s Kitchen Pad Thai, which includes:
RICE STICK NOODLES
PAD THAI SAUCE
1 tbsp vegetable oil
400g (14oz) thinly sliced chicken
2 tbsp dried shrimp
50g (2 oz) diced firm tofu
2 eggs, lightly whisked
½ cup sliced Chinese garlic chives*
¼ cup bean shoots
chilli powder, lime wedges and trimmed spring onion (scallions) to serve.
Soak dried shrimp in water for 15 minutes to soften slightly. Drain and discard the water.
Cook RICE STICK NOODLES in a large pot of boiling water for 7-8 minutes or until just tender. Drain and set aside for later.
Heat oil in a wok or large frying pan over high heat. Add the chicken and stir-fry until just cooked. Add the softened dried shrimp and tofu and stir-fry for another 30 seconds. Move everything to one side of the pan and add the egg into the empty side. Spread the egg around and allow it to set and get golden on the bottom. Then break up the egg and mix through the other ingredients. Add the noodles and my PAD THAI SAUCE. Stir- fry until well combined then toss through the garlic chives and bean shoots. Remove the pan from heat and divide noodles among serving plates.
Roughly chop the PEANUTS and sprinkle over the noodles. Serve with chilli powder, lime wedges and spring onion.
Use spring onion (scallions) if garlic chives are not available.