Monday, 27 June 2011

Pad thai

I made pad thai for dinner last night at the request of my son.  Unfortunately I didn't have all the correct ingredients but made do with what I had.  So this is my version.

You will need

  • 1 large chicken breast  (it should be tofu)
  • 200g of raw prawns
  • 2 eggs
  • 1 large packet of rice stick noodles
  • 1 lime juiced
  • 1/2 cup of roasted chopped peanuts
  • 1 teaspoon of chile flakes
  • 2 cups of finely slice white cabbage (it should be bean sprouts)
  • 1 tablespoon of chopped garlic
  • 4 spring onions
  • 1 cup of pad thai sauce
  • Water to loosen the sauce

Pad thai sauce
  • 1/2 cup of tamarind puree 
  • 1/4 cup fish sauce
  • 1/2 cup brown sugar
  • 1/4 cup water
Heat all ingredients in a pot until the sugar has dissolved
It should be tart, salty and sweet.  It will mellow once combined with the noodles and rest of the ingredients

Prep all your things in advance to make the final cooking easy.

Soak the rice stick noodles in cold water.  You want them to be flexible.

Start by making the egg omlette.  I used my wok for the cooking.  Remove the omlette that has been folded into three,  then cook the prawns with some garlic, remove and finally cook the chicken.  Don't over do it as it will need to get heated again in the final cooking when everything comes together.

Heat the wok to medium heat, add some oil and the noodles and 1/2 of the tamarind sauce.  Continously stir around.  You want the noodles to soften up, add water if it becomes to sticky.  Once the noodles are nearly done add the cabbage and the juice of the lime and the chile flakes.  Keep stirring adding more sauce and water to get the desired consistency and taste.  Finally add the nuts, prawns, chicken, egg that has been chopped up and spring onions and warm through.

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