Macadamia Pad Thai

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Serves 3 · Ready in 30 min

Tim makes Macadamia Pad Thai in 30 minutes, wok tossing rice noodles with a classic tamarind, palm sugar, fish sauce and soy sauce mix for that sweet sour salty hit. Pork belly and prawns bring the wow, eggs get scrambled right in the wok, then bean sprouts, spring onion and heaps of chopped macadamias add crunch. Finish with extra toppings and lime wedges and dig in.

Recipe

Serves 3 · Total 30m

Ingredients

For the Sauce

• ¼ cup tamarind purée
• ¼ cup palm sugar, grated
• ¼ cup soy sauce
• ¼ cup fish sauce

Other

• 250g rice noodles
• ¼ cup macadamia oil
• 300g pork belly, skin removed, very thinly sliced
• 300g raw prawns, peeled and tails removed
• 4 cloves garlic, finely sliced
• 4 eggs, lightly whisked
• 2 cups bean sprouts
• 1 cup spring onion, finely sliced
• 1 cup mac

Method

1. Mix all sauce ingredients in a small bowl and set aside.
2. Heat a large wok over high heat. Add macadamia oil. When hot, add pork belly and stir fry for 2 minutes. Add prawns and stir fry for 1 minute. Add garlic and stir fry for 30 seconds.
3. Push the meat to one side of the wok, then add the eggs and stir to break them up into soft omelette pieces.
4. Add the sauce, half the bean sprouts, spring onion and macadamia nuts, along with all the noodles. Toss gently for about 2 minutes to coat everything evenly. Season to taste and then remove from the heat.
5. Divide into bowls and garnish with remaining spring onion, bean sprouts, macadamia nuts and lime wedges.