Dennis Johnston’s FID Pad Thai
For 1 portion
- 125g rice noodles
- 1 leek, root end removed and white and pale green part sliced (discard dark green end)
- 1/2 small onion, sliced
- 1 clove garlic, finely sliced
- 1/4 tsp. chili flakes
- 1/4 tsp. palm sugar
- 1 tsp. chopped cilantro stems (reserve tops for garnish)
- 1 handful bean sprouts, reserve half to garnish
- 1/4 cup baby shrimp, fresh or frozen
- 1 egg
- Fish sauce - 6 squirts
- Lime juice - 1 circle
- Sriracha - 1 stripe
- Rice vinegar - 1/4 circle
- 2 tablespoons chopped peanuts (half to garnish)
- 1 green onion, sliced
- Reserved cilantro leaves
- Remaining bean sprouts
- Remaining peanuts
- Lime wedge to garnish
- 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.
- 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.
- 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.
- 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!