Macadamia Pad Thai

TIME

30 minutes

SERVES

4

CREATED BY

Jacqueline Alwill

SUMMARY

Featured on Good Chef Bad Chef, this Macadamia Pad Thai puts a nutty spin on a much‑loved classic. Tender noodles are tossed with bold, balanced flavours, crisp vegetables and crunchy Oven Roasted Macadamias with Saltbush and Macadamia Oil that add richness and texture to every bite. It’s a fast, flavour‑packed dish that celebrates simple ingredients and shows just how versatile macadamias can be!

A fresh take on Pad Thai with crunchy macadamias

Ingredients

For the Sauce

¼ cup tamarind purée

¼ cup palm sugar, grated

¼ cup soy sauce

¼ cup fish sauce

Other

250g rice noodles

¼ cup Macadamia Oil

300g pork belly, skin removed, very thinly sliced

300g raw prawns, peeled and tails removed

4 cloves garlic, finely sliced

4 eggs, lightly whisked

2 cups bean sprouts

1 cup spring onion, finely sliced

1 cup Oven Roasted Macadamias with Saltbush, finely chopped

Salt and pepper to taste

1 lime, cut into wedges to serve

Method

Mix all sauce ingredients in a small bowl and set aside.
Cook rice noodles as per packet instructions, drain and rinse under cold water. Set aside.
Heat a large wok over high heat. Add macadamia oil. When hot, add pork belly and stir fry for 2 minutes. Add prawns and stir fry for 1 minute. Add garlic and stir fry for 30 seconds.
Push the meat to one side of the wok, then add the eggs and stir to break them up into soft omelette pieces.
Add the sauce, half the bean sprouts, spring onion and macadamia nuts, along with all the noodles. Toss gently for about 2 minutes to coat everything evenly. Season to taste and then remove from the heat.
Divide into bowls and garnish with remaining spring onion, bean sprouts, macadamia nuts and lime wedges.