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Partridge Pad-Thai

  • May 7
  • 2 min read

This is a delicious gamey twist on the classic stir-fried rice noodle dish served as amazing street food as well as in most restaurants in Thailand. Impress your friends and family by making this classic at home.


Prep: 30 mins | Cook Time: 20 mins | Serves: 3


Partridge Pad-Thai

INGREDIENTS

  • 150g flat rice noodles

  • 80ml groundnut oil or vegetable oil

  • 2 x garlic cloves, finely chopped

  • coriander, stalks and leaves separated,

  • talks finely chopped

  • 1 x tbsp x shrimp paste

  • 3 x radishes, quartered

  • 4 x spring onions, shredded

  • 180g raw king prawns

  • 150g leftover roast partridge

  • or cooked partridge, shredded

  • 2 x large eggs

  • 100g beansprouts

  • 50g roasted peanuts, roughly chopped

  • 1 x lime wedges and chilli flakes

For the Sauce

  • 80ml fish sauce

  • 2 x tbsp tamarind paste, thinned

  • with 2 tbsp water

  • 80g palm sugar

  • ½ tbsp sriracha

  • ¼ tsp chilli powder (optional)

METHOD


1. Soak

the noodles in cold water for about 30 mins or until al dente, then drain.


2. Make the sauce

In a small, non-stick pan, mix the fish sauce, tamarind, palm sugar and sriracha, and heat gently to dissolve the sugar. Taste it and, if you like more heat, add the chilli powder. Remove from the heat and set aside.


3. Heat a wok

over a high heat and add half the oil. Add the garlic, coriander stalks, shrimp paste, radishes and spring onions, and stir-fry for 10 secs, then add the noodles and 50ml water.


4. Keep stir-frying the noodles

until they’re starting to dry, then add the sauce and cook the noodles until almost tender but still with some bite – about 8-10 mins. If the sauce begins to dry out, add a splash more water.


5. Move

the noodles to the side of the wok and add the rest of the oil. Add the prawns and partridge, and stir-fry for about 2 mins until the prawns change colour.


6. Push

all the ingredients in the wok to one side and crack in the eggs, breaking the yolks. When they start to set on the bottom, scramble and mix through the noodles.


7. Add

the beansprouts, peanuts and coriander leaves. Split into three bowls.


8. Serve

with lime wedges, a sprinkle of chili flakes and chopped peanuts for a final flourish.



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