26 November 2014

Pad thai

Pad thai, it's a favourite.  I don't know many who don't like it.  And, I've discovered, easy to make.  We love a good curry, or a fresh stirfry, so it's like a perfect combination of the two.  

This is another recipe from At My Table, adapted to suit younger tastebuds (I didn't put chilli in, as was being eaten by a 10-year old, but would ordinarily throw some in) and what we had in the fridge (the recipe called for 600 g chicken, but I just used one chicken breast and a heap of veges).  Also, I used olive oil in place of peanut oil, as Harry is allergic, but the flavour of peanut oil is very very worth using if you're not allergic to the good ol' peanut.  

Versatility-speaking, this is one of the best meals you can throw together, 'cause it works with any type of meat, or vegetables-only.  Chicken, prawns, pork, fish or whatever.  Chicken and prawn would be my favourite.  Big, fat prawns, with their tails removed.  Brilliant.  If you do use prawns, just add towards the end of the cooking, and that should be enough time for them to do their thing.  Maybe just before you do the eggs.  

200 g flat ribbon noodles (rice stick noodles for example)
1 tbsp oil (peanut, if you can)
1 - 2 chicken breasts, chopped into small pieces
1 tsp sesame oil
1 onion, chopped
3 cloves garlic, chopped
1 capsicum, thinly sliced
1 - 2 cups veges (I used fresh beans, zucchini and broccoli from our garden)
2 tbsp brown sugar
2 tbsp fish sauce
2 tbsp lime/lemon juice
1 - 2 chillies, chopped (optional) - de-seed if you want less heat
3 eggs
1/2 cup chopped spring onions
1 cup bean sprouts (mung bean or snow pea)
1/2 cup chopped coriander
1/2 cup crushed roasted peanuts (optional)
lime/lemon wedges, to serve

  1. Heat oil in pan and stir-fry chicken until golden all over.  Remove from pan and set aside.  
  2. Turn heat down to medium, add sesame oil and cook onion and garlic until softened.  Add chicken back to the pan along with the vegetables (broccoli may need to be steamed a bit beforehand, depending on how big your pieces are).  Fry together for another minute before adding the noodles and tossing to combine.  
  3. Add sugar, fish sauce, lime juice and chillies, if using.  
  4. Move everything in pan to one side.  Add eggs, stir up then leave for 10-20 seconds before scrambling them.  When almost cooked, incorporate them with the rest of the pan (this will coat everything with a little egg, as well as distribute pieces of egg throughout the dish).  
  5. Stir in spring onions and sprouts.  
  6. Serve immediately with coriander and peanuts on top, and wedges of lime alongside, to squeeze over the top.  

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