While the first sip reveals a smooth, persistent mousse and bright citrus notes. Fresh and rich, the palate associates elegance with scents of ripe fruit.
I am a good companion for all sorts of aperitifs and deserts and partner for dishes like spicy Asian curries, sashimi & Thai cuisine but also with pan-seared salmon or tuna steaks, or decadent pasta dishes.
250g packet rice stick noodles2 tablespoons lime juice
2 tablespoons brown sugar
2 tablespoons peanut oil
2 Lilydale Free Range chicken breast
500g green prawns, peeled, deveined
3 green onions, thinly sliced diagonally
2 small red chillies, deseeded, finely chopped
2 eggs, lightly beaten
1 cup bean sprouts, tails removed
1/4 cup roasted peanuts, finely chopped, optional
1/2 cup coriander leaves
Place noodles into a heat-proof bowl. Cover with hot water. Stand until tender. Drain. Rinse under cold water.
Combine lime juice, fish sauce and sugar in a jug. Whisk with a fork to combine.
Heat a wok over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden. Add prawns, onions and chillies. Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes.
Add lime juice mixture to wok. Toss to combine. Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts. Toss well.
Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves. Serve with lime wedges.