pad thai salad
Prawn
Pad Thai salad
John Torode's refreshing pad Thai salad is quick and easy to prepare. Leave out the chicken for a pescaterian's heaven.
Ingredients:
- 250g/9oz medium rice noodles
- 3 thai shallots, roughly chopped
- 2 garlic cloves, roughly chopped
- 2 tbsp fresh coriander root
- 1 tsp chilli powder
- 50ml/1¾oz sunflower oil
- 200g/7oz minced chicken
- 50g/1¾oz dried shrimps
- 4 spring onions, finely chopped
- 150g/5½oz beansprouts
- 25ml/2 tbsp soy sauce
- 25ml/2 tbsp oyster sauce
- 2 medium free-range eggs
- 3 limes, juice only
- 75g/2½oz roasted peanuts, roughly chopped
- 100g/3½oz beansprouts
- 4 spring onions, green part only, finely chopped
- 1 red chilli, julienned
- fresh coriander, picked
- 1 tbsp pickled turnip, shredded
Directions:
- Put the noodles in a large, heatproof bowl and pour over boiling water until they are submerged. Leave for 2–3 minutes, then drain well and place in cold water to cool.
- Grind the shallots, garlic, coriander root and chilli powder in a mortar, adding a touch of water to bring it to a paste.
- Heat the oil in a large frying pan, add the chicken and cook until brown. Add the shrimps, spring onions and beansprouts and cook for a further minute.
- Stir in the soy sauce and oyster sauce and cook for another minute.
- Add the drained noodles, eggs, lime juice and leaves. Toss gently until the eggs are cooked.
- To serve, place the pad Thai salad into a large serving bowl and top with all the garnishes.
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