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15
Pad Thai
Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
200g rice stick noodles
200g firm tofu
¼ cup vegetable oil
3 eggs
500g large green prawns, peeled and
deveined
¹⁄
³
– ½ cup Pad Thai paste
1 bunch garlic chives, cut into 4cm pieces
100g bean sprouts
¼ cup packaged fried shallots
¼ cup chopped peanuts
½ cup fresh coriander leaves
Lime wedges, to serve
1. Soak noodles in a large bowl of cold water
for 20 minutes; drain and set aside. Cut
the tofu into 2 thick slices and pat dry with
paper towelling.
2. Heat 2 tablespoons of the oil in wok on
setting 8; cook tofu one piece at a time
until golden on both sides; drain on paper
towelling. Cut tofu into small pieces, about
1cm.
3. Break eggs into a small bowl.
4. Turn wok off and carefully wipe out and
remaining oil with paper towelling.
5. Heat wok on setting 7. Add remaining
oil and cook prawns until just cooked.
Remove from heat and set aside.
6. Add paste to wok and stir fry for 1 minute
or until fragrant. Add noodles and cook,
stirring until the noodles are coated in the
paste. Push the noodles to one side and
pour eggs into wok. Stir eggs together until
the base starts to cook then stir eggs into
noodles. Add tofu, prawns, chives, bean
sprouts and fried shallots and stir through.
Top with nuts and coriander leaves. Serve
with lime wedges.
Note: There are several types of Pad Thai
pastes. We used the Valcom brand which is
available in supermarkets. Fried shallots are
available from Asian grocers and some good
supermarkets.
Mussels in White Wine and Garlic
Serves: 4
Preparation: 10 minutes
Cooking: 7-10 minutes
2 kg black mussels
1 tablespoon olive oil
3 eschalots, chopped finely
3 cloves garlic, chopped finely
1 cup white wine
¹⁄
³
cup chopped fresh parsley
100g unsalted butter, chopped
Freshly ground black pepper
Sliced ciabatta bread, to serve
1. Clean mussels and debeard.
2. Heat wok on setting 7 then add oil. Add
eschalots and garlic and cook, stirring
until softened. Add the mussels and wine;
cover and increase heat to setting 10. Cook
mussels with lid on for about 2 ½ minutes,
stirring once, until the mussels have
opened. Remove mussels and set aside.
Add the butter and parsley and cook for
another few minutes until the butter has
melted and the sauce has thickened.
Note: Some mussels release a lot of liquid.
Reduce liquid down for a few minutes before
adding butter if desired.
3.Spoon mussels into bowls and carefully
spoon over liquid; season with pepper.
Serve with crusty bread.
Recipes continued