Pad Mee
Quick and easy spicy pad mee noodles. Great for those busy weeknights, last minute dinner parties, and lazy weekends.
ESTIMATED COST : $4.75, or $1.18 a serve
Ingredients
Sauce
- 2 tablespoons vegetable oil
- 20 grams (0.71 ounces) palm sugar shaved
- 2 tablespoons white sugar
- 1 ½ teaspoons minced garlic
- 1 small red onion finely chopped
- 2 teaspoons soybean paste
- 3 tablespoons fish sauce
- 3 tablespoons tamarind concentrate
- 1 teaspoon chilli powder or to taste
- 2 tablespoons water
Other Ingredients
- 200 grams (7.01 ounces) thin rice noodles
- 2 tablespoons vegetable oil plus a teaspoon extra
- 200 grams (7.01 ounces) cooked prawns chopped into small pieces and lightly salted
- 2 eggs lightly whisked
- 100 grams (3.53 ounces) bean sprouts (shoots)
- 2 spring onions finely sliced
- lime wedges to garnish
- fresh coriander (cilantro) to garnish
Instructions
To make the sauce
- Heat 2 tablespoons vegetable oil in a saucepan over medium heat. Add the palm sugar and white sugar and cook until it turns a light caramel color.
- Add the minced garlic and onion. Stir through the sugar. Cook for a few seconds or until the sugar has become as lightly darker color.
- Add the soybean paste, fish sauce and the tamarind. Stir through the mixture.
- Allow the mixture to simmer for 1minute.
- Add the water and chilli powder. Stir through and then remove from the heat. Set aside.
For the noodles
- Soak the rice noodles in cold water for 5 to 10 minutes, or until just slightly firm in the centre. Drain the noodles and set aside.
- In a large fry pan or wok, heat 2tablespoons of vegetable oil over medium to high heat. Place the prawns in the pan and stir fry for 2-3 minutes.
- Add the noodles and sauce mixture. Stir through until mixed well.
- Move all the noodle mixture to one side of the pan. In the empty side of the pan, add the extra teaspoon of oil. Pour the eggs and cook into a thin omelette. When the egg is nearly cooked, gently break it up and mix it through the noodles.
- Add the bean sprouts and spring onions to the pan and mix through until combined.
- Serve with some spring onion, a lime wedge, or garnish with fresh coriander (cilantro).
Nutrition
Serving: 1 serveCalories: 380kcalCarbohydrates: 38gProtein: 16gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 156mgSodium: 1067mgPotassium: 278mgFiber: 2gSugar: 14g
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