Dennis Johnston’s FID Pad Thai

Dennis Johnston’s FID Pad Thai
For 1 portion
  1. 125g rice noodles
  2. 1 leek, root end removed and white and pale green part sliced (discard dark green end)
  3. 1/2 small onion, sliced
  4. 1 clove garlic, finely sliced
  5. 1/4 tsp. chili flakes
  6. 1/4 tsp. palm sugar
  7. 1 tsp. chopped cilantro stems (reserve tops for garnish)
  8. 1 handful bean sprouts, reserve half to garnish
  9. 1/4 cup baby shrimp, fresh or frozen
  10. 1 egg
  11. Fish sauce - 6 squirts
  12. Lime juice - 1 circle
  13. Sriracha - 1 stripe
  14. Rice vinegar - 1/4 circle
  15. 2 tablespoons chopped peanuts (half to garnish)
  1. 1 green onion, sliced
  2. Reserved cilantro leaves
  3. Remaining bean sprouts
  4. Remaining peanuts
  5. Lime wedge to garnish
  1. If cooking for more than one portion, cook whole package of rice noodles by placing them in a large mixing bowl and soaking them in hot water until soft and pliable. Once soft, cool under cold water and portion into individual serving sizes. Set aside separately.
  2. Place prepared leek, onion, garlic, chili flakes, palm sugar and cilantro stems in a bowl or yogurt container. Place the bean sprouts and shrimp on top.
  3. Pour 1 tablespoon of canola oil into a wok over high heat. When slightly smoking, crack the egg into the wok and quickly stir using tongs or a spatula. When cooked add container of vegetables and spices. Stir fry until shrimp are cooked through. Add fish sauce, lime juice, sriracha and rice vinegar. Add 1 tablespoon of the peanuts and the noodles. Leave it alone for a little while and just listen to the noodles - when they start to crackle a bit, stir well. Tip the pad thai into a bowl and top with remaining garnish.
  1. Feel free to double, triple or quadruple this recipe. Just be sure to portion each serving out, as directed below, and cook them individually. That is the secret!