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Source: Nadia Lim
Ingredients:
- fresh shiitake mushrooms 100g, sliced (about 3 cups sliced)
- dried rice-stick noodles 200g (about 1cm thick)
- oil 2 tablespoons (e.g. peanut, sunflower, olive)
- lemongrass 1 stalk, tough outer leaves removed, finely chopped
- kaffir lime leaves 2 medium-sized, tough central stem removed, very finely shredded
- spring onions 2-3 (white and green part), cut into 2cm lengths
- garlic 1 clove, finely chopped
- mung bean sprouts 2 large handfuls
- red chilli 1 large, chopped
- free-range eggs 3-4, whisked with a good pinch of salt
Pad Thai sauce
- fish sauce or soy sauce 2 tablespoons (GF if required, soy sauce for Vegetarian or Vegan)
- sweet chilli sauce 3 ½ tablespoons
- lime juice 1 tablespoon
- sesame oil 2 teaspoons
- coconut milk 1/3 cup
To Serve
- roasted peanuts or cashew nuts ¼ cup roughly chopped
- mung beansprouts 1-2 handfuls
- chilli finely chopped (optional)
- coriander (cilantro) ¼ cup chopped
- lime 1, cut into 4 wedges
Method:
- Place noodles in a large heat-proof bowl or a pot and pour over boiling water to cover. Stir briskly with a fork to stop noodles from sticking together. Leave to soak for about 10 minutes or until noodles are just soft and pliable – be careful not to overcook noodles (or they risk being gluggy when you stir-fry them). Drain and rinse under cold water to help prevent noodles sticking together.
- Mix all sauce ingredients together and set aside.
- Heat oil in a wok or your largest non-stick fry pan on medium-high heat. Fry mushrooms for 1-2 minutes, then add lemongrass, kaffir lime leaf, white part of spring onions and garlic and continue cooking for 1-2 minutes. Add drained noodles, green part of spring onions, beansprouts and sauce. Stir-fry, tossing all together, for about 3 minutes until hot-through.
- Push noodles to one side of the pan and add whisked eggs to other side of the pan. Scramble eggs around a bit, then leave for a couple of minutes to set as an omelette. Once they have set as an omelette, roughly chop them up in the pan with a wooden spoon and then toss through the noodles. Turn off the heat.
- To serve, divide noodles between plates and top with peanuts or cashew nuts, more beansprouts, chilli and coriander. Serve with a lime wedge to squeeze over just before eating.
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