Mothers always know best… and my Marion’s Kitchen pad Thai is based on my mum’s recipe passed down through generations. Sweet, tangy and oh-so-delicious.
PAD THAI SAUCE
RICE STICK NOODLES
2 tbsp vegetable oil
500g (1lb) thinly sliced chicken/pork or whole peeled prawns/shrimp
1 egg, lightly beaten
¼ cup finely sliced spring onion (scallions)
Lemon or lime wedges to serve
Place RICE STICK NOODLES in a large heat-safe bowl and cover with boiling water. Use a fork to stir and separate the noodles then leave to soak for 5-10 minutes or until softened. Drain noodles and rinse with cold water. Set aside for later.
Heat oil over high heat and stir-fry your meat or shrimp until just cooked through. Push everything to one side of the pan and add egg to the empty side. Let egg set for a minute, then break it up. Add softened noodles and my PAD THAI SAUCE. Stir-fry for another 1-2 minutes until well combined.
Remove the pan from heat. Roughly chop the peanuts and add to the noodles along with the spring onion. Toss together until well combined. Serve warm with lemon/lime wedges. Enjoy!