Calamari Phad Thai

Recipe No.027

4-5 Calamari steaks (partly thawed and sliced thinly as in Step 4)
6 tbsp Oyster sauce
2 tbsp Soy sauce
4 tbsp Tamarind Paste
2 tbsp castor sugar
2 tbsp peanut oil
1-2 small fresh chillies, sliced thinly (remove the seeds if you don’t want to dish so hot)
Bunch of coriander (stalks washed and diced; leaves diced for garnish)
4-6 garlic cloves finely chopped
4 sprigs of diced spring onions
2 eggs, lightly beaten
350 grams Rice Stick Noodles (which have been soaked in boiling water for 10-15 mins and drained)
4 tsp dried shrimp
4 tbsp chopped roasted peanuts
2 tsp chopped pine nuts
Lime halves
1 1/2 cups bean sprouts

1. Combine sauces with Tamarind and sugar and set aside
2. Heat oil in a wok over high heat. Stir-fry springs of sliced spring onions, garlic, and coriander stalks until fragrant.
3. Add shredded calamari and cook until white
4. Add eggs, noodles, tofu and shrimp. Toss for 3 minutes or until egg is cooked and all other ingredients are hot
5. Toss in combined sauces, followed by nuts, chilli, sprouts and coriander leaves
6. Serve with Lime cheeks
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Chef’s Tips:
You could add sliced chicken, thigh meat and prawn tails

ENJOY!

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