Pad Thai with Mango Sticky Rice

Ingredients

For 4 servings

• 300 g shrimp, peeled
• 200 g rice noodles, soaked
• 100 g tofu, cubed
• 2 piece eggs, beaten
• 3 piece spring onions, chopped
• 200 g beansprouts
• 2 piece garlic cloves, minced
• 2 piece limes
• 15 g crushed peanuts
• 45 g fish sauce
• 24 g brown sugar
• 15 g tamarind paste
• 1 piece red chilli, chopped
• 28 g vegetable oil
• 370 g Thai sticky rice, rinsed
• 240 g coconut milk
• 2 piece mangoes, sliced
• 2 piece pandan leaves
• 100 g sugar
• Black sesame seeds, to garnish
• Salt, to taste

Method

1. 1

   Stir-fry the tofu until golden, then add the garlic, chilli and shrimp and cook until pink.

2. 2

   Push aside, scramble the eggs, then combine.

3. 3

   Add the noodles, fish sauce, tamarind and brown sugar and toss until tender.

4. 4

   Add the beansprouts and half the spring onion, then finish with peanuts, lime and the remaining spring onion.

5. 5

   Steam the sticky rice until tender. Warm the coconut milk with the sugar and pandan, then pour over the rice and rest to absorb.

6. 6

   Serve the pad thai with the mango sticky rice, extra coconut milk, mango and sesame seeds.