Tried & Tested: Pad Thai & The Stump Jump Riesling
Laura on 13 Jan 2015
January has a tendency to become all about detoxing, healthy eating, and watching the pennies, but this doesn't mean we have to spend our evenings chewing on kale and drinking green tea. If you're opting for nights in over out this month why not try out a light and bright recipe with a wine match to boot.
Pad Thai with chicken & prawn
A dish like this with such a crisp, light, and refreshing taste works perfectly with The Stump Jump Riesling, d'Arenberg 2013. Packed full of citrus notes and lime flavours it works as a great accompaniment to the slightly spiced and tangy nature of the recipe.
Ingredients (serves 4):
250g medium rice noodles
3 tbsp fish sauce
2 tsp sugar
1 garlic clove - peeled + finely chopped
3 spring onions - finely sliced
1 red chilli - finely chopped
1 egg - lightly beaten
200g large cooked prawns
75g beansprouts
Handful of salted cashew nuts
1 lime - cut into wedges to serve with spare for juice
Method
Soften the rice noodles by covering in boiling water for a couple of minutes. Each pack may vary so check individual pack instructions. You want the noodles to be soft but not overdone as you will be cooking them through later on. Drain and set aside with a little oil mixed in to avoid them sticking together.
Mix together the fish sauce and sugar in a small bowl. Tamarind was recommended in the original recipe but I used a squeeze of fresh lime instead for the extra sourness and acidity whilst using the ingredients you already have. Either works well.
Pre-heat your wok for a minute or so, pour your oil in and swill around the plan to cover the base. Tip in the chilli, spring onions and garlic, tossing around for about 30 seconds until the ingredients start to soften up. Move the veg to a low-medium heat.
Pour your egg into a separate small non-stick frying pan on a medium heat to create a thin omelette and gently cook through. Remove egg from pan and slice into strips about 1 cm thick, chopping length-ways about 3 cm.
Throw the egg into the pan with the onions and garlic, adding the prawns, noodles and beansprouts along with the fish sauce mix. Toss together and heat through.
Serve with some chopped nuts on top. Peanuts are recommended but I used salted cashews for a creamier taste. Top with a wedge of fresh lime per person.
If you fancy a mixed meat Pad Thai, this recipe is great with the addition of shredded chicken - perfect if you have some left over meat from a roast - Just throw the chicken in with the chilli and garlic at the beginning and make sure you heat through properly.
The Stump Jump Riesling, d'Arenberg £9.95 £8.25
+10% off when you buy 12+ bottles
Original BBC Good Food recipe here