Pad Thai

padthai

Serves 2-3

What you need:

  • 200 g dry rice noodles
  • 2 chicken thighs, cut into 1/2 inch thick strips
  • 2 Tbsp dried shrimps
  • 3 Tbsp roasted peanuts, chopped or crushed
  • 2 eggs
  • 1 shallot, finely chopped
  • 3 cloves garlic, finely chopped
  • 200 g beansprouts
  • 20 g chives
  • Oil
  • Lime, cut into wedges

For the sauce

  • 3 Tbsp Tamarind concentrate
  • 3 Tbsp Fish sauce
  • 3 Tbsp Oyster sauce
  • 2 Tbsp Sugar
  • 1-2 tsp Chilli powder

How to put this together:

  1. Mix the sauce ingredients together in a bowl. Taste & season more as required.
  2. Soak rice noodles in hot water for 10 mins. Drain.
  3. Heat 1/2 tsp oil in a pan on medium heat. Fry dried shrimps until crispy. Leave to cool.
  4. Using remaining oil, crack eggs in the pan. Briefly break up the yolk to mix up egg whites & yolks. We don’t want a uniform omelette colour, we want bits of whites and bits of yolks. Cook for 10-15 seconds, take out while it’s still runny.
  5. Heat 1/2 tsp oil in the same pan, add chopped shallot + garlic. Fry until fragrant.
  6. Add chicken. Fry for 1 minute, then add 2 Tbsp of sauce mixture. Keep frying until chicken is cooked.
  7. Take out half the chicken (we’ll cook the noodles in two batches)
  8. With the remaining half chicken portion still in the pan, add half the noodles + half the remaining sauce. Fry until noodles is cooked (add a little water if it’s too dry)
  9. Add half portion fried eggs + half portion dried shrimps. Mix briefly.
  10. Add half portion beansprouts + chives. Mix well. Put this portion in a serving bowl.
  11. Cook the other half portion
  12. Serve hot with crushed peanuts on the side

padthai1

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