Summer is a great time to enjoy our Riesling and pair it with a lovely spicy Thai dish. If you haven't had the opportunity to give this duo a go, here's an easy recipe to try this month.
Pad Mee Korat
200g (7 oz) thin rice stick noodles
2 tbsp vegetable oil plus a teaspoon extra
150g (5 oz) pork mince
2 eggs, lightly whisked
½ cup bean shoots
2 spring onions (scallions), sliced, plus 2 extra spring onions to serve
Lime wedges to serve
2 tbsp vegetable oil
¼ cuo shaved palm sugar
3 tbsp white sugar
3 garlic cloves, finely chopped
3 small Asian red shallots, finely sliced
2 tsp Thai soybean paste*
3 tbsp fish sauce
4 tbsp tamarind concentrate
1 tsp chilli powder (or to taste)
Soak the rice noodles in hot water for 3-4 minutes or until just cooked but still a little firm in the centre. Drain and set aside for later.
Heat two tablespoons of oil in a wok or frying pan over high heat. Add the pork mince and stir-fry until just cooked. Then add the noodles and the stir-fry sauce. And toss and cook until well combined and the sauce has thickened and almost all evaporated. Then push everything to one side. Add the extra teaspoon of oil into the empty side of the pan and then pour in the eggs. Spread the eggs out to allow an omelette to form. When the egg is just about set, break it up and toss it through the noodles. Add the bean shoots and the spring onions and toss until well combined. Serve with an extra stem of spring onion and a lime wedge.
Read the full recipe at Marion's Kitchen: https://www.marionskitchen.com/pad-mee-korat/
Recipe and photo courtesy of marionskitchen.com
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