The video of me making this dish is on my you tube channel, you can get to it via this link: Pad Thai
I love Thai food just as much as anyone and I especially love watching them cook it on those weekend shows where they take a trip to Thailand and are having a cooking class as part of their getaway. But I don’t like the rush of takeaway food. You have to order, wait, drive home and then get the plates, utensils and dig in before the meal gets too cold. The style of cooking and food preparation I prefer, is one when you can have a glass of wine, have some back ground noise be it the tv or music, take your time to cook and then enjoy the meal at a slower pace. I haven’t actually had takeaway Thai since I moved out to where I am now, bushland area (which is another reason I don’t get take out, shops are too far away for that!), but my memory of it, is delicious with strong flavours and an orange kind of colour in the container, one that you heat the next day from an oily sludge and indulge again.
In making this dish, I wanted the flavour to still be there, but not too much oil or fats, so that it was a light and fresh meal to suit the climate of sunny Brisvegas of late. The flat rice noodles are nice as you get to have a noodle indulgence, however, they don’t leave you too full or regretting a noodle dish, which I find the thicker yellow noodles sometimes do (especially if you are going to eat the meal and then have the leftovers the next day).
I know that a lot of people use prawns in Pad Thai, I chose not to as I wanted to keep the dish simple and knew that I would be freezing quantities and the chicken mince defrosts and reheats really well, however, adding prawns to the mix in this scenario would have over complicated the dish, which I was not keen on doing.
One of the best things about the meal is the freshly squeezed lime juice, it tastes lovely and is not a flavour you come across when you do more ‘meat and 3 veg’ styles of cooking.
I would highly recommend you give this dish a whirl and don’t forget to give me a shout if you have any questions!
Prep time: 10 minutes
Cook time: 20 minutes
Pad Thai ingredients
1 tablespoon sesame oil
4 eggs, lightly whisked
1 tablespoon garlic, minced
1 tablespoon ginger, minced
500 chicken mince
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons lime juice
2 long red chillis
2 shallots, chopped
salt and pepper to season
125 grams dry vermicelli noodles
4 shallots, sliced
handful coriander leaves
pinch granulated nuts
Pad Thai method
- Heat wok and when at right temperature (hold your hand over the wok above and you will feel the hot air rising) add the oil and eggs. Season with salt and pepper.
- Cook the eggs until they are done, try and cut them with the wooden spoon as you go so that this task is done and doesn’t have to be done separately having set the egg aside. Remove from wok and set aside.
- Keep the heat going and add the sesame oil, garlic, ginger and chicken mince, then season with salt and pepper. Break up the mince with the spoon so that it cooks faster and it is cooked thoroughly.
- Make the sauce by combining the fish sauce, sugar and lime juice in a medium sized bowl, stir to combine and set aside.
- Add the chilli and shallots and then return the eggs to the wok. Pour the sauce in and stir to combine.
- In a heat proof bowl add enough bowling water to cover the noodles and stir to break them up. Leave for approximately 4 minutes.
- Remove the noodles from the bowl, rinse them and then chop into inch long pieces with kitchen scissors.
- Add the noodles to the wok and stir through with the rest of the meal.
- Serve with fresh coriander, shallots, nuts and a squeeze of fresh lime juice.
*Similarly to my Chilli lime chicken larb from the other weekend, I used my wok to make this dish, however, a normal frypan on the stove would be fine too (gas or electric, don’t stress if you have to vary the set up to accommodate your kitchen contents).
Eat your heart out xx