![]() While the noodles are soaking, make the pad thai sauce. Drain well and set aside by the hob alongside a small glass of cold water. ![]() Begin by soaking the rice sticks in cold water for about half an hour, until pliable but still al dente, rather than soft. ![]() Pad thai cooks in minutes, so it’s essential to have all the ingredients prepped and ready before you so much as look at the wok. Lime wedges, chilli flakes, fish sauce and sugar, to garnish 1 Soak the noodles 120g rice noodles, ideally 2-3mm wide flat rice sticks, but any will do reallyĦ0ml fish sauce, or light soy sauce mixed with a little lime juice or rice vinegarĦ0ml tamarind water (or tamarind concentrate thinned with a little water)Ħ0g palm sugar, or maple sugar, maple syrup reduced until caramelised, or dark brown sugarĤ stalks Chinese chives, or spring onions
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