Pebble Dew Sauvignon Blanc

Pad Thai

Soak the flat thai rice noodles in hot water for 15 mins, drain and reserve.

Heat oil in a wok and add in meat/prawns/ firm tofu and sauté well and set aside. In the same wok, add more oil and sauté onions, garlic, ginger and scramble some eggs.  Add the meat/ prawn/ firm tofu back to the wok along with the noodles and toss well until it’s all mixed up. Add pad thai sauce and give it a gentle stir, making sure the noodles don’t break. Season & garnish with coriander leaves, spring onions, crushed peanuts and squeeze a lime.

Recipe credit – 🔗 Chef Kiran Suvarna

• 1-2 tablespoons Pad Thai Sauce - see next slide for recipe
• 200g Chicken/Prawns/Firm Tofu
• 350g Flat Thai Rice Noodles
• 1 Shallot, Pepper, 2 Eggs and any other veg
• Dry Roasted Peanuts, Lime, Coriander, Spring Onions to garnish

Pad Thai Sauce

Combine all the ingredients in a pot, add a small cup of water and boil for 10-15 minutes or until the consistency is sticky. Cool the sauce down and store in an airtight jar in the fridge for upto a month. Use a few tablespoonfuls in any noodle recipes for those meals when you need something quick but flavourful.

• 100ml Tamarind Pulp (important ingredient)
• 3 tablespoons of Fish Sauce and Oyster Sauce (Soy Sauce will do too)
• 3 tablespoons of Brown Sugar
• 1 tablespoon of Siracha hot sauce
• Optional - 2 tablespoons of Peanut butter and Thai Shrimp Paste