A delicious moreish recipe from my travels to Thailand. I wanted to re create this well balanced, super tasty noodle dish. It’s a popular street food, and cheap as chips. I suppose it can be seen as the Thai version of a great pasta dish. Don’t be put off by the lengthy recipe, it is actually really easy.
Makes 2 large portions
• 4 cloves minced garlic
• 2 tbsp oil – sunflower
• 200 grams rice pad Thai noodles – I used the medium thickness.
• 2 chicken breasts – thinly sliced
• 2 large handfuls of Chinese broccoli or bok Choi, or even long stem broccoli – chopped into large pieces
• 3 spring onion sliced
• 2 cups fresh sprouts
• 3 extra large eggs
• 2 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 3 tsp teaspoons white sugar
• 3 tsp white vinegar
• Pinch of chilli flakes – to taste
• Crushed roasted peanuts
• Coriander leaves – to garnish
• Squeeze of lime or lemon
• raw peanuts – dry fry in a pan and crush (be careful not to burn them)
• Boil the rice noodle until just tender and rinse thoroughly in cold water to stop the cooking process. Do not over cook the noodles. Drain and set aside
• Heat the wok on a medium heat and add 2 tablespoons of oil.
• Fry the garlic for about 10 seconds
• Add the chopped chicken to the wok and stir fry for about a minute or until the chicken is nearly cooked through
• Turn down your heat, making sure the wok is not too hot.
• Add in the broccoli and lightly stir fry
• Add in the cooked drained noodles – don’t stir too much as it will break up the noodles ( if the noodle are stuck together just rinse under cold water)
• Add the 2 x soya sauces, sugar, chilli, vinegar
• Gently fold the noodles into the added sauce
• Push noodles to the side of the wok and turn up the heat
•. Add a small amount of oil and crack the eggs into the open space and scramble lightly, gently mix the noddles through the egg while it is still very runny
• Stir fry for 30 seconds
• Serve immediately
• Add the crushed roasted peanuts, spring onion, coriander, squeeze of lime. You can and should pimp up your pad Thai with extra chilli, sugar and vinegar and even a splash of fish sauce
Dee’s notes –
If you don’t have a wok then use a thick based pan.
It’s not authentic, but I like to finely chop fresh lime leaves and add them