PAD THAI
This Thai street food classic is one of my all-time favourite dishes - best eaten from a vendor on the streets of Bangkok, of course. Unfortunately, it can be challenging to source several key ingredients at home. This recipe is my answer to a Pad Thai for the home cook and - even better - it makes for a super speedy solo supper.
INGREDIENTS
Serves 1
FOR THE SAUCE
1tbsp light brown sugar (or palm sugar)
2tbsp water
1tbsp tamarind paste (I like the Thai Taste brand)
1tsp light soy sauce
1tsp dark soy sauce
FOR THE STIR FRY
Vegetable oil
1 small chicken breast, finely sliced
1 spring onion, finely sliced
1 clove garlic, finely chopped
Handful of beansprouts
x1 nest flat rice noodles
1 egg
10g salted peanuts, finely crushed
Chilli flakes, to serve
Ground white pepper, to serve
1/2 lime
METHOD
1
Firstly, prepare the dried noodles according to the packet instructions; I recommend soaking them for 1 minute less that the packet states, as they will be cooked again. I also recommend running them under cold water once ready to avoid overcooking. Set aside until ready to use.
2
In a small bowl, mix together the sauce ingredients and set aside.
3
Heat some oil in a wok or large frying pan over high heat. Once hot, add the chicken breast, and cook until browned all over.
4
Throw in the garlic and spring onion, and cook for 30 seconds. Add the beansprouts and stir fry for another 30 seconds.
5
Add the noodles and sauce. Continue to stir fry over high heat, until the sauce clings to the noodles and no liquid is left at the bottom of the pan.
6
Push everything to one side of the pan, then crack in the egg. Break up the yolk slightly, then allow to set. Gently push the noodles on top of the half-set egg, then leave for 30 seconds or so. Then, stir everything around, breaking up the egg in the process. This way, you should get pieces of egg running through the noodles.
7
Switch off the heat, and stir in half of the crushed peanuts. Squeeze over the juice of 1/4 of the lime, leaving the other 1/4 as a garnish.
8
To serve, tip the noodles onto a serving plate, then top with a pinch of ground white pepper and a pinch of chilli flakes. Pile the remaining crushed peanuts to one side of the plate, as pictured, then garnish with a lime wedge. Bon appetit!
Serving Suggestion
As an alternative to chicken, you can use firm tofu, prawns or mixed vegetables to really make it your own.
icheffedit Tip