Prawn / Shrimp Pad Thai (Spice I Am Restaurant)
This is an authentic recipe for Pad Thai from the Spice I Am cookbook, one of the most critically acclaimed Thai restaurants in Sydney. This is a very traditional recipe for those who like truly authentic Thai street food as the dried shrimp flavour is stronger than what you get in westernised Pad Thai recipes. For something more like what you get at mainstream Thai restaurants, use this Everyday Pad Thai recipe.
Sichuan spicy pork and noodles
Szechuan spicy pork. Brigitte Hafner Victoria St, Asian recipes for Epicure. Photographed by Marina Oliphant. Styling by Caroline Velik: all props stylist's own. Imaging, please do not sharpen in any way. Many thanks. mko070120.002.005