Pad Thai is a pretty iconic Thai dish, but like any stir fry dish (or any dish for that matter), you don't have to keep it identical to any one specific recipe. So this is my attempt. Think I need some practice at this food photography lark though. Or at least some better plating up skills! Ah well, at least it was tasty.
Ingredients - (serves 1, do the math for more people...)
1 tbsp of vegetable or groundnut oil
One chicken breast - thinly sliced
One nest of dried egg wheat noodles (should be rice noodles in Pad Thai, but go with what you have)
1 egg - lightly beaten
1 red chilli - sliced
1 garlic clove - minced
Handful of mange tout - sliced in half
Handful of bean sprouts
Couple of spring onions - sliced into small lengths
1 tbsp of tamarind paste
1/2 tbsp of fish sauce or soy sauce
1/2 tbsp of brown sugar
A few sprigs of coriander - chopped or torn
Wedge of lime to serve
Method -
1 - Soak the noodles in boiling water for 2-3 minutes, then drain, and set aside. A splash of oil stops them from sticking together. Mix the tamrind, soy or fish sauce, and sugar together in a small bowl.
2 - Heat the oil in a wok, then add the garlic. As soon as it starts to sizzle, add your chicken. Stir fry until sealed. Now pour in the beaten egg, and stir until just cooked.
3 - Add the cooked noodles and fry for a minute, then add the tamarind sauce mixture and the chopped chilli. Stir for 30 seconds, then add the rest of the vegetables.
4 - After another minute or so (depending on how crunchy you like your veg), add the coriander, stir well, then serve. Add a wedge of lime on top for extra zing.
Note - chicken can be swapped for prawns or tofu, or all three. Traditionally this dish has roasted peanuts added to it, but I didn't have any, so add them if you do!
1 tbsp of vegetable or groundnut oil
One chicken breast - thinly sliced
One nest of dried egg wheat noodles (should be rice noodles in Pad Thai, but go with what you have)
1 egg - lightly beaten
1 red chilli - sliced
1 garlic clove - minced
Handful of mange tout - sliced in half
Handful of bean sprouts
Couple of spring onions - sliced into small lengths
1 tbsp of tamarind paste
1/2 tbsp of fish sauce or soy sauce
1/2 tbsp of brown sugar
A few sprigs of coriander - chopped or torn
Wedge of lime to serve
Method -
1 - Soak the noodles in boiling water for 2-3 minutes, then drain, and set aside. A splash of oil stops them from sticking together. Mix the tamrind, soy or fish sauce, and sugar together in a small bowl.
2 - Heat the oil in a wok, then add the garlic. As soon as it starts to sizzle, add your chicken. Stir fry until sealed. Now pour in the beaten egg, and stir until just cooked.
3 - Add the cooked noodles and fry for a minute, then add the tamarind sauce mixture and the chopped chilli. Stir for 30 seconds, then add the rest of the vegetables.
4 - After another minute or so (depending on how crunchy you like your veg), add the coriander, stir well, then serve. Add a wedge of lime on top for extra zing.
Note - chicken can be swapped for prawns or tofu, or all three. Traditionally this dish has roasted peanuts added to it, but I didn't have any, so add them if you do!
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