Pad Thai
"This is another very famous and typical Thai dish that I often cook at home, and this version is less oily than your average takeaway. Using peanut or groundnut oil instead of standard vegetable oil really complements the flavour of the roasted peanuts and enhances the taste of the dish.
You can buy ready-to-use rice noodles, so you don’t have to soak them in water beforehand and tamarind sauce or paste is readily available from any oriental shop."
Submitted by: Alena Kravchenko, HomeAway.co.uk
Ingredients (Serves 2):
For the noodles:
1 handful of rice noodles, soaked in cold water until soft
100g chicken breasts, sliced thinly, almost like carpaccio
2-3 spring onions, green parts only, cut into 2 cm slices
½ handful beansprouts
½ handful thinly sliced carrots
1 large garlic clove, chopped by hand
2 tbsp any vegetable oil, but not olive
1 tbsp roasted peanuts, shelled and pounded in pestle and mortar
1 egg
100ml water
A pinch of red pepper
Fried tofu (optional)
For the sauce:
2 ½ tbsp light soy sauce
3 tsp sugar
1 ½ tbsp tamarind sauce/paste
½ tbsp water
How to cook this dish:
1. Heat the oil in a wok on medium heat. (NB when cooking this dish,
keep stirring constantly, otherwise it will burn).
2. Add the garlic and fry until golden.
3. Add the chicken and cook for about 5 min, until cooked through.
4. Add the noodles and the sauce ingredients. Mix everything very well.
5. If the noodles are getting too soft, put the heat up to get rid of the moisture.
6. While stirring, keep cutting the noodles into smaller pieces with your spatula.
7. When the noodles are almost ready, move everything to the side of the wok.
8. Add a bit more oil to the empty side of the wok and pour in the egg. Stir
until the egg resembles an omelette.
9. Mix the egg with the noodles. Keep cutting the noodles. The noodles should be
neither too sticky, nor too moist.
10. Add the beansprouts and carrot. Mix well.
11. Take off the heat and sprinkle with pounded peanuts. If using fried tofu, add now.
12. Sprinkle the spring onions over the top and season with a pinch of red pepper.
13. Mix everything really well and serve.
keep stirring constantly, otherwise it will burn).
2. Add the garlic and fry until golden.
3. Add the chicken and cook for about 5 min, until cooked through.
4. Add the noodles and the sauce ingredients. Mix everything very well.
5. If the noodles are getting too soft, put the heat up to get rid of the moisture.
6. While stirring, keep cutting the noodles into smaller pieces with your spatula.
7. When the noodles are almost ready, move everything to the side of the wok.
8. Add a bit more oil to the empty side of the wok and pour in the egg. Stir
until the egg resembles an omelette.
9. Mix the egg with the noodles. Keep cutting the noodles. The noodles should be
neither too sticky, nor too moist.
10. Add the beansprouts and carrot. Mix well.
11. Take off the heat and sprinkle with pounded peanuts. If using fried tofu, add now.
12. Sprinkle the spring onions over the top and season with a pinch of red pepper.
13. Mix everything really well and serve.
Serve with:
Lime wedges squeezed over the top.
Alena loves: Property 55668. ‘Ban Lim Pa’ or ‘The Cliff House’ is located just outside the lovely fishing village of Bophut on Koh Samui, Thailand. Its setting offers stunning views over the neighbouring islands of Koh Phangan and Koh Som and Ban Lim Pa consists of two separate villas that can be rented individually or together.
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