John Torode's Pad Thai
John Torode’s back in the kitchen with a classic dish, guaranteed to keep the whole family happy this Tuesday night. He’ll be showing you how to whip up your very own pad thai, in just a few simple steps.
600g thick dried flat rice noodles (banh pho)
1 bunch coriander with root (or coriander stalks)
1 thumb ginger
100g peeled garlic
100mls vegetable oil
20 medium sized raw prawns, peeled
3 red chillies, deseeded and finely chopped
100g preserved turnip, chopped
20mls oyster sauce
50mls fish sauce
50mls Tamarind (pulp or paste)
4 eggs, beaten
1 bunch of spring onions, cut on the bias
100g roasted peanuts, peeled and crushed (optional)
1. Soak the rice noodles in warm water for up to 2 hours, then drain and keep to one side.
2. In a mortar & pestle, pound together the coriander root (stalks), peeled ginger and the garlic to a paste. Pick the coriander leaves and set to one side .
3. Heat the oil in a wok over a high heat and when shimmering add the garlic, ginger, coriander paste. Stir for a few moments then add the prawns, half of the chilli and half of the preserved turnip. Cook for thirty seconds then add the sugar, mix together, then add the noodles and toss well. Cook a little and toss so they get hot, add a little water and toss again.
4. Add the oyster sauce and fish sauce & the tamarind to the wok and mix well. Add half the beansprouts and mix and then add the eggs and cook for a further minute.
5. Finally, take the wok off the heat and finish with lime juice, and half the spring onions.
6. Serve into a large bowl and now decorate the top with the crushed peanuts, spring onions, coriander, preserved turnip, chillies and remaining bean sprouts.