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.
|Flat rice noodles
|Groundnut oil or vegetable oil
|Garlic cloves, finely chopped
|Coriander, stalks and leaves separated, stalks finely chopped
|1 tbsp x
|Spring onions, shredded
|Raw king prawns
|Leftover roast partridge or cooked partridge, shredded
|Roasted peanuts, roughly chopped
|Lime wedges and chilli flakes
|For the Sauce
|2 x tbsp
|Tamarind paste, thinned with 2 tbsp water
|½ x tbsp
|¼ x tsp
|Chilli powder (optional)
the noodles in cold water for about 30 mins or until al dente, then drain.
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.
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.
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.
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.
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.
the beansprouts, peanuts and coriander leaves. Split into three bowls.
with lime wedges, a sprinkle of chili flakes and chopped peanuts for a final flourish.