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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
It's quick, easy to prepare and extremely yummy which means it's a good choice for the family. It’s especially good with crushed roasted peanuts.
1 tablespoon Thai rub - click here for the recipe
3 tablespoons vegetable oil
Pad Thai
250g rice stick noodles
3 cloves garlic, crushed
1 red onion, finely sliced
2 eggs, beaten
2 Tbsp caster sugar
6 Tbsp fish sauce
6 Tbsp lime juice
4 spring onions, trimmed and very finely sliced
100g mung bean sprouts
To serve
4 Tbsp roasted peanuts
2 Tbsp fried shallots
chilli flakes (optional)
1 lime, cut into wedges
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
1 tablespoon Thai rub - click here for the recipe
3 tablespoons vegetable oil
Pad Thai
250g rice stick noodles
3 cloves garlic, crushed
1 red onion, finely sliced
2 eggs, beaten
2 Tbsp caster sugar
6 Tbsp fish sauce
6 Tbsp lime juice
4 spring onions, trimmed and very finely sliced
100g mung bean sprouts
To serve
4 Tbsp roasted peanuts
2 Tbsp fried shallots
chilli flakes (optional)
1 lime, cut into wedges
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Cook rice stick noodles in boiling water for 2 minutes. Drain and rinse
under cold water and set aside.
Toss pork slices in the Thai rub with 2 tablespoons of the oil.
Heat a wok until hot. In batches, quickly brown the pork slices on both sides, transferring to a plate as you go.
Add the remaining oil to the wok and stir-fry the garlic and onion for 30 seconds. Remove from the wok.
Pour in the beaten eggs and season. Cook, stirring once or twice, for about 30 seconds.
Add the noodles and toss. Return the pork and add the sugar, fish sauce and lime juice. Stir-fry for 2 minutes.
Return the garlic and onion to the wok with the spring onions and sprouts and heat through.
Transfer to a serving platter and dress with roasted peanuts, fried shallots and chilli flakes, if using. Serve with extra lime wedges.
It's quick, easy to prepare and extremely yummy which means it's a good choice for the family. It’s especially good with crushed roasted peanuts.
400g New Zealand pork scotch fillet, cut into thin pieces
1 tablespoon Thai rub - click here for the recipe
3 tablespoons vegetable oil
Pad Thai
250g rice stick noodles
3 cloves garlic, crushed
1 red onion, finely sliced
2 eggs, beaten
2 Tbsp caster sugar
6 Tbsp fish sauce
6 Tbsp lime juice
4 spring onions, trimmed and very finely sliced
100g mung bean sprouts
To serve
4 Tbsp roasted peanuts
2 Tbsp fried shallots
chilli flakes (optional)
1 lime, cut into wedges
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Cook rice stick noodles in boiling water for 2 minutes. Drain and rinse
under cold water and set aside.
Toss pork slices in the Thai rub with 2 tablespoons of the oil.
Heat a wok until hot. In batches, quickly brown the pork slices on both sides, transferring to a plate as you go.
Add the remaining oil to the wok and stir-fry the garlic and onion for 30 seconds. Remove from the wok.
Pour in the beaten eggs and season. Cook, stirring once or twice, for about 30 seconds.
Add the noodles and toss. Return the pork and add the sugar, fish sauce and lime juice. Stir-fry for 2 minutes.
Return the garlic and onion to the wok with the spring onions and sprouts and heat through.
Transfer to a serving platter and dress with roasted peanuts, fried shallots and chilli flakes, if using. Serve with extra lime wedges.
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