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Pad Thai With Crayfish

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Servings 4 people

Ingredients

Pad Thai Sauce

  • 40 g palm sugar it is possible to use normal sugar but palm sugar gives the most authentic flavour
  • Juice of 2 limes
  • 2 tbsp. Thai fish sauce
  • 4 tbsp. soy sauce
  • 1 large red chilli sliced in half
  • 2 cloves of garlic finely chopped
  • 1 cm chunk of ginger finely grated

Pad Thai

  • 150 g dry rice noodles medium size, soak in room temp water for about 30 minutes until soft
  • A little coconut oil for frying
  • 1 red onion finely sliced
  • 1 carrot peeled and finely sliced into batons
  • 1 courgette finely sliced into batons
  • 2 cloves garlic crushed
  • 1 cm chunk of ginger grated
  • 2 tbsp. dried shrimp paste
  • 4 roughly chopped spring onions
  • 200 g cooked peeled crayfish meat (tail and claw)
  • Approximately 120g bean sprouts
  • 50 g roasted peanuts roughly chopped

Instructions

Pad Thai Sauce

  • Make sure you have some extra palm sugar, lime juice and soy sauce available.
  • Mix all the ingredients together in a small pan, bring to the boil for a minute or so.
  • Reduce the heat and gently simmer until the sugar has melted.
  • Taste and adjust the seasoning.
  • The sauce should have a distinct blend of salty, sour, sweet and spicy.
  • This is very personal, so add a little more of any or all the ingredients to get it just right.
  • I usually remove the cooked chilli, finely chop, and add it back into the sauce.
  • Store it in the fridge.
  • Make sure you have some extra palm sugar, lime juice and soy sauce available.

Pad Thai

  • Drain the noodles and cut in half with scissors. This makes them easier to toss and separate in the wok.
  • Heat a wok or a large non-stick frying pan over a high heat and add just enough coconut oil to coat the bottom.
  • Add in the onions and carrot and fry for a few minutes, as you go pour over a little of the Pad Thai sauce.
  • Continue to add the courgette, garlic, ginger, shrimp paste and spring onions to the wok and fry until everything is almost cooked but not too soft.
  • Now tip in the noodles, crayfish, bean sprouts and peanuts.
  • Pour over some more of the Pad Thai sauce and continue to stir and cook until the beansprouts wilt a little.
  • Serve immediately with a selection of garnishes.