- 125g rice noodles (3mm), uncooked
- 2 Tbsp cooking oil
- 2 cloves garlic, sliced or chopped
- 1/2 red chilli, chopped
- 200g chicken thighs, cut in strips
- 1 egg, beaten
- 20g garlic chives, cut in 3cm lengths
- 66g palm sugar
- 40ml fish sauce
- 2 tsp pickled cabbage (optional)
- 40g tamarind purée
- 25ml water
- 50g mung bean sprouts
- roasted peanuts, deep-fried shallot, chilli flakes, fresh lime (cut in wedges), to garnish
Suggested wine match - 2014 Waipara Hills Waipara Valley Chardonnay
From The Food Show 2015.
Pad Thai Noodle is one of the quintessential Thai dishes – possibly one of the best-known in the West – with its balance of contrasting sweet and sour flavours. This recipe is my version from my time wolfing down large amounts of Bangkok hawker pad Thai noodle. If you prefer, or just for a change, you can use prawns or pork instead of chicken. Likewise instead of garlic chives, you can use regular chives or spring onions instead.
Put dry rice noodles in a large pot and pour over boiling hot water to cover. Soak the noodles for 1 minute and drain. Rinse under cold water and set aside.
Place a large frying pan or wok on medium-high heat and add oil. Add garlic and chilli, stir for 1 minute and then add chicken. Cook for a further 2–3 minutes, or until chicken is cooked.
Move garlic, chilli and chicken to one side of the pan. Crack egg in the other side of the pan, stir with chopsticks to make scrambled egg. Mix egg with the garlic, chilli and chicken.
Remove pan from heat and add noodles, garlic chives, palm sugar, fish sauce, pickled cabbage (if using), tamarind purée and water. Place pan back on high heat and stir until cooked through and all liquid is absorbed by the noodles. Add mung bean sprouts and give a quick stir.
Serve on a plate and garnish with peanuts, deep fried shallot, chili flakes and lime wedges for extra zest.