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Pad thai
Pad thai
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Experience the vibrant flavors of Pad Thai tonight - a delicious and easy-to-make traditional noodle dish.
Ingredients:
  • 180g rice noodles
  • 42.00 gm soy sauce
  • 16.00 gm brown sugar
  • 42.00 gm lime juice
  • 20.00 ml tamarind paste, (soaked in 20.00 ml warm water and strained), optional
  • 55.20 gm canola oil, divided
  • 1 egg, whisked with 1 tsp water
  • 225g raw prawns, peeled and deveined
  • 113g boneless skinless chicken breast, finely julienned
  • 10.00 ml chilli paste or red curry paste
  • 250.00 ml cabbage, finely julienned
  • 1 large carrot, finely julienned
  • 127.50 gm Chicken Stock
  • 110 g bean sprouts
  • 3 spring onions, sliced thin on an angle
  • 62.50 ml roasted peanuts, roughly chopped
  • Coriander, chopped for garnish
Instructions:
  • Soak noodles in warm water in a large mixing bowl for 15 to 20 minutes until flexible but not overly soft. Drain and set aside.
  • Whisk together soy sauce, brown sugar, lime juice, and tamarind paste in a medium bowl, then set it aside.
  • Heat a large wok over high heat and pour in 1 tablespoon of oil.
  • Cook the egg in a large omelette shape for 1 to 2 minutes, stirring as needed to evenly cook without scrambling. Transfer to a cutting board and julienne.
  • Clean the wok and place it back on the heat. Pour in 1 tablespoon of oil and briefly fry the chili paste before adding the chicken. Sauté the chicken for 2 minutes, then include the prawns and cook until done, approximately 2 minutes.
  • Drizzle the remaining oil into the pan, then sauté the cabbage and carrots until tender. Next, toss in the drained noodles and cook until al dente, about 2 minutes.
  • Pour the soy mixture into the pan with half of the chicken stock. Once the noodles soak up the liquid, add the rest of the chicken stock and combine thoroughly. Gently stir in the egg, bean sprouts, and spring onions. Cook for 1 to 2 minutes until all the liquid is absorbed.
  • Sprinkle with a pinch of salt and pepper to enhance the flavors, then plate the Pad Thai evenly onto four serving dishes.
  • Top with crunchy peanuts and fresh coriander before serving.

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