Pad Thai

Serves 4

Ingredients:

PAD THAI DRESSING

• 75g Barker’s Professional Thai Style Meal Base

• 300ml coconut milk

• 40g peanut butter

• 30g coconut sugar

• 25ml fish sauce

• 100ml tamarind puree

PAD THAI NOODLES

• 3 cups mung bean sprouts

• handful garlic chives, chopped

• 2 shallots, finely sliced

• 45ml vegetable oil

• 20 cooked prawns, peeled

• 2 eggs, beaten

• ½ packet soaked pad thai noodles

Method:

1. To make the Pad Thai dressing, add the Barker’s Professional Thai Style Meal Base to a food processor.

2. Add the coconut milk, peanut butter, coconut sugar, fish sauce and tamarind.

3. Blitz to make a dressing. Adjust with hot water if too thick.

4. To make the Pad Thai Noodles, in a large mixing bowl add the sprouts, chives and shallots

5. Heat a wok, add the prawns and stir fry for 2 minutes, add the egg and scramble through the prawns.

6. Add the pad Thai noodles and fold through.

7. Add the pad Thai dressing and coat evenly.

8. Pour the contents of the wok over the ingredients in the mixing bowl and stir through.

HANDY HINT:

For maximum flavour add 3 Tbsp dried shrimp and 40g pickled daikon.

This Recipe Uses: