Partridge Pad Thai
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.
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.