Best Golden Dragon Pad Thai Recipes

AUTHENTIC PAD THAI

Steps:

• Soak the noodles in warm water for about 20 mins until softened but with plenty of bite, then drain. Meanwhile, mix together the tamarind paste, fish sauce, sugar and lime juice until the sugar dissolves. Season with a pinch of chilli powder if you like it spicy. Can be made up to two weeks ahead and kept in the fridge. If you make pad Thai regularly, double the quantity and keep half.
• Heat half the oil in a frying pan and cook the tofu on each side until golden. Add the prawns and fry until they just start to turn pink. Tip the noodles into the pan and drizzle over the tamarind mixture with about 5 tbsp of water. Stir everything together and cook over a high heat for 3 mins until the noodles are just cooked. Add a splash more water if needed.
• When the sauce has reduced, scatter over the beansprouts and fold them into the noodles. Push everything to one side of the pan, then pour in the rest of the oil on the empty side and crack in the eggs. Fry for 2 mins until the white is just set and beginning to crisp around the edges, then roughly scramble the runny yolks in with the whites. When the eggs have just set, combine with the noodles.
• Scatter over half of the peanuts, half the spring onion and all the turnip, and quickly toss together. Divide between two plates with the remaining peanuts, spring onion, chilli powder, lime wedges and soy sauce on the side, to garnish as preferred.

GOLDEN DRAGON NOODLES

Steps:

• Mix together the Shaoxing wine, black vinegar, and chili sauce and set aside. Mix together the soy sauces and vegetable stock and set aside.
• Heat a wok or large skillet until very hot. Add the vegetable and sesame oils and swirl to coat the sides. Stir-fry the onion, garlic cloves, ginger and chilies over high heat for 1 minute, or until the onion starts to soften.
• Add the bell peppers, carrots, green beans and wine-vinegar sauce and stir-fry for 1 minute. Add the mushrooms and snow peas. Toss together well.
• Add the honey and 1 tbsp water, toss well and then cover and cook for 1-2 minutes, or until the vegetables are just tender.
• Add the noodles, nuts and soy sauce mixture. Stir-fry for 30 seconds and then cover and cook for a further 2 minutes, until the noodles are heated through.