Project Description

delicious Thai noodles

Full Recipe in Details

This week’s recipe idea is inspired by my Thailand travels – Pad Thai (stir fry noodles) is essential street Thai food and is enjoyed by millions of Thai people on the way to work or on the way home each day. They say that it’s also a measure of a good Thai restaurant and Thai cook – get the Pad Thai right and the rest is sure to be delicious!

Although the dish differs from region to region and can also have vegetables, tofu, pickles, greens and other ingredients added, I have included the base recipe below. I enjoyed one with added Carrots, Capsicum, Pineapple and Cashews…just delicious. This is a perfect quick weeknight dish (like Singapore noodles) as it can be adapted to whatever you have in the fridge…as long as you have a few eggs and noodles…the rest is imagination, sauce and spice! It’s also a great dish to teach the kids to cook.

INGREDIENTS
  • 250g packet rice noodles (Chinese noodles are also ok)

  • 2 tablespoons lime juice

  • 2 tablespoons fish sauce (or oyster sauce)

  • 2 tablespoons brown sugar

  • 2 tablespoons peanut oil

  • 2 chicken breast fillets, thinly sliced

  • 500g small prawns, peeled, deveined

  • 3 spring onions, thinly sliced diagonally

  • 2 red chillies, deseeded, finely chopped (use ½ chilli for no heat but still the great flavour)

  • 2 free range eggs, lightly beaten

  • 1 cup bean sprouts

  • 1/4 cup roasted peanuts, finely chopped or ground (or use Cashews/almonds)

  • 1/2 cup fresh local coriander leaves (use the stems and roots in the dish – finely chopped)

  • 1 cup local snow peas – finely diced

  • lime wedges, to serve

GUIDE / INSTRUCTIONS
  • Place noodles into a heat-proof bowl. Cover with hot water. Stand until just tender while preparing other ingredients. Drain. Rinse under cold water.Combine lime juice, fish sauce and sugar in a jug.

  • Whisk with a fork to combine. Heat a wok or a pan over high heat. Add oil. Swirl to coat. Add chicken. Stir-fry for 2 minutes until golden. Add prawns, onions and chillies.

  • Stir-fry for 2 to 3 minutes or until prawns turn pink. Add noodles. Stir-fry for 2 minutes. Add lime juice mixture to wok. Toss to combine. 

  • Slowly pour eggs over noodles. Stir-fry for 1 minute. Add sprouts and snow peas. Toss well. Spoon pad Thai onto plates. Sprinkle with peanuts and coriander leaves (or serve this on the side). Serve with lime wedges.

NOTES

Thanks to Taste for this recipe

Have a super week ahead and enjoy eating well and staying healthy!