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Use any type of pliable, soft flatbread to make these wraps. Flatbreads such as mountain bread, lavosh and focaccia are available at supermarkets. Alternatively, split open small pita breads and use them as pockets for the fish and salad.

Pad Thai

The Thai word 'pad' is used to describe stir-fried food. Tamarind paste gives this dish a fruity, sweet-and-sour flavor.

1 Place noodles in heatproof medium bowl and cover with boiling water. Stand 10 to 15 minutes, or until soft; drain.

1 Place noodles in heatproof medium bowl and cover with boiling water. Stand 10 to 15 minutes, or until soft; drain.

2 Heat peanut oil in wok or large frying pan. Cook spring onion 1 minute until softened. Add garlic; cook 30 seconds. Add eggs, stirring, until lightly cooked. Add fish sauce, tamarind paste, sugar, lime juice and tomato sauce; mix until well combined.

3 Toss drained noodles through sauce. Add shrimp; cook 2 to 3 minutes, or until shrimp turn pink. Remove from heat; add peanuts, sprouts, coriander and basil. Serve with lime wedges.

SERVES 4

Preparation 15 minutes Cooking 10 minutes

Ingredient ^ooicfe/

Rice noodles are available dried, frozen and fresh. They vary in width from very fine vermicelli to sheets of dough. Rice noodles arc a common ingredient in East and Southeast Asian cooking. They are transparent and have a gelatinous, chewy texture.

6'/i oz. (180 g) dried flat Thai rice noodles 'h cup (80 ml) peanut oil 2 spring onions, finely chopped 2 cloves garlic, finely chopped 2 large eggs, beaten 2 tablespoons fish sauce 2 tablespoons tamarind paste 2 teaspoons sugar 2 tablespoons fresh lime juice

2 tablespoons tomato sauce

16 large shrimp, shelled and deveined, leaving tails intact

'/ยป cup (40 g) roughly chopped roasted peanuts 3'h oz. (100 g) bean sprouts

3 tablespoons fresh coriander leaves 3 tablespoons fresh Thai basil leaves lime wedges, to serve

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