Pad Thai
This dish always seems to take pride of place on most Thai restaurants menus but its origins come from its street food status as it quick to prepare, cheap and full of tasty goodies. In this recipe I’ve stuck to the classic ingredients, which results in a really authentic sweet & sour flavour, complimented by the fresh components.
Servings:
Ingredients
- 13 ml Fish sauce tablespoon (£0.11)
- 20 grams Tamarind paste 1.5 tablespoon (£0.29)
- 4 whole Spring onions diced (£0.29)
- 1 whole Red Chilli deseeded and chopped (£0.20)
- 150 grams Chicken breasts Breast chopped (£0.53)
- 75 grams Prawns (£0.76)
- 1 whole Lime (£0.30)
- 13 grams Fresh coriander tablespoon (£0.26)
- 2 cloves garlic peeled & minced (£0.06)
- 5 grams ginger teaspoon (£0.01)
- 1 whole Egg (£0.12)
- 100 grams Noodles (£0.27)
- 13 ml Vegetable oil tablespoon (£0.02)
- 10 grams Brown sugar 2 teaspoons (£0.02)
- 50 grams Bean sprouts (£0.06)
- 13 grams peanuts unsalted & chopped (£0.09)
- 13 grams Corn flour tablespoon (£0.03)
- 5 grams Black pepper (£0.16)
- 5 grams Salt (£0.01)
- 13 ml Soy sauce tablespoon (£0.08)
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| Serving Cost: |
Prep Time: 10
Cook Time: 10 minutes
- Wash noodles in cold water then plunge into a saucepan of boiling water for 5 minutes. Rinse in cold water & leave to stand.
- Make Pad Thai sauce mixing tamarind & brown sugar.
- Mix together corn flower, salt & pepper then add chicken, coating the mix all over.
- Whisk egg then fry in a little oil stirring continuously until cooked. Remove and allow to cool then chop up coarsely.
- Heat vegetable oil in a wok or deep pan. Add coated chicken and cook for a 5 minutes or until browned all over. Add a little chicken stock to prevent sticking
- . Add chopped, garlic, chilli & ginger. Fry for 2 minutes.
- Add noodles, Pad Thai sauce, fish sauce and prawns. Fry, mixing well for a further 2 minutes.
- Add bean sprouts, cook for a further 1 minute, then top with fried egg, spring onions, peanuts, chopped coriander, soy sauce and lime wedges. Serve immediately.
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