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Food Photography: Pad Thai
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Pad Thai recipe (Janelle Bloom, source)
Ingredients:
1 cup bean sprouts, trimmed
100g rice stick noodles
2 garlic cloves, crushed
2cm piece ginger
1 long red chili
Peanut oil
2 chicken thigh fillets, sliced
¼ cup peanuts, chopped
1 egg, lightly beaten
1 tbs grated palm sugar or brown sugar
1 tbs lime juice
2 tsp fish sauce
½ cup coriander leaves
Method:
1 Soak bean sprouts in a bowl of iced water until ready to use; drain. Pour boiling water over noodles, stand until soft; drain. Process garlic, ginger and chili in a food processor to a paste.
2 Heat a wok over high heat until hot. Add a little peanut oil and swirl to coat, add garlic mixture and stir fry until fragrant. Add chicken, and stir fry until chicken has changed colour, add peanuts, noodles, egg, sugar, lime juice and fish sauce. Stir fry until well combined.
3 Serve pad thai topped with coriander and bean sprouts.
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