“From our pot to your pan – cook restaurant quality curries using Madhuban Curry Sauces”
“From our pot to your pan – cook restaurant quality curries using Madhuban Curry Sauces”
Serves: 4
Noodles are as important to Thailand as pasta is to Italy. Here is the national dish – Pad (meaning fried). You can use the Madhuban curry sauce just on its own like a pasta sauce, or you can add some or all of the optional ingredients suggested here Traditional Pad Thai is slightly sweet and it doesn’t use eury sauce, though this version works very well.
425q egg or rice noodles, dried or fresh
250g Madhuban Thai Red Curry Sauce
1 red bell pepper, cut into small diamonds
50g fresh bean sprouts
4 baby sweetcorn, halved longways
1 tablespoon brown sugar or palm sugar (optional)
50g roasted peanuts, crushed (optional)
50g cooked white chicken meat, Shredded (optional)
3 tablespoons white crab meat (optional)
3 tablespoons cooked baby prawns (optional)
Step One:
Put the noodles into ample boiling water in a saucepan
Step Two:
Follow the instructions on the noodle pack to get them cooked and drained.
Step Three:
Meanwhile, in a separate pan, bring the curry sauce to the simmer
Step Four:
Add the pepper, bean sprouts and sweetcom, and when hot add the drained noodles, and any of the optional items required.
