My Pad Thai

Name: My Pad Thai
Total time: 3600 s
Yield: 3 servings
Cuisine: British
Ingredients: 2 eggs; 1/4 tsp soya sauce; 1/2 tsp sesame oil; Cracked black pepper; 1 medium red chilli (de seeded); 1 small onion finely chopped; 2-3 cloves garlic; Thumb size piece of ginger; 1.5 limes (fine zest and juice); 1 tbsp soya sauce; 1 tbsp Thai fish sauce; 1 tbsp dark brown sugar; 2-3 tbsp peanuts (pan toasted and roughly chopped); 1 rice stick (noodle) cake per person; Assorted veg of your choice (mixed peppers, spring onion, bean sprouts, carrots etc); 150 g King prawns; 3 Chicken thigh fillets, cubed coated in a mix of 1tsp of garlic granules, ground ginger, ground coriander + seasoned

ChefGoulding@EdmundsWSC @cook_23781120

West Suffolk College

So over the years I’ve had several attempts at making pad Thai, so this recipe has been tweaked over time. It’s not authentic but it is good!

ChefGoulding@EdmundsWSC @cook_23781120

West Suffolk College

So over the years I’ve had several attempts at making pad Thai, so this recipe has been tweaked over time. It’s not authentic but it is good!

Saved

Ingredients

1hr

3 servings

Egg crepes for ribbons
2eggs
1/4 tspsoya sauce
1/2 tspsesame oil
Cracked black pepper
The pad Thai base mix and finishing sauce
1medium red chilli (de seeded)
1small onion finely chopped
2-3 clovesgarlic
Thumb size piece of ginger
1.5limes (fine zest and juice)
1 tbspsoya sauce
1 tbspThai fish sauce
1 tbspdark brown sugar
The main pad Thai
2-3 tbsppeanuts (pan toasted and roughly chopped)
1rice stick (noodle) cake per person
Assorted veg of your choice (mixed peppers, spring onion, bean sprouts, carrots etc)
150 gKing prawns
3Chicken thigh fillets, cubed coated in a mix of 1tsp of garlic granules, ground ginger, ground coriander + seasoned

Saved

Steps

1hr

1

Mix each egg individually with a touch of soya sauce, sesame oil and cracked black pepper. Cook in a preheated and lightly oil large non-stick frying pan. Turn out and reserve for later. Do the same with the second egg.
2

Prepare the base mix by finely chopping the onion, garlic, chilli and finely grated the peeled root ginger. Mix all the other ingredients together in a desperate bowl, keep until later.
3

Preheat the frying pan until lightly smoking, fry the chicken off until golden brown and almost completely cooked through. Remove and reserve.
4

Stir fry your mix of vegetables in the same pan and remove. Soak rice sticks as per packet instructions and refresh under cold water
5

Heat a little more oil add in base mix and gently heat to soften and infuse flavour. Then add in prawns and chicken continue to cook coating all in flavour oil. Roll up egg crepes and cut into ribbons.
6

To finish - add cooked veg and half the chopped peanuts. Pour boiling water through noodles, allow to drain fully and stir through. Pour over sauce mix and stir to coat.
7

Serve garnished with remaining chopped peanuts, coriander leaves, a few chopped spring onions and lime wedges.