Pad Thai

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Well I love Pad Thai but usually cheat and buy a jar of sauce. I assumed that it would be difficult to make so have avoided it. But it was surprisingly easy and at least I know what ingredients are in it.

First to start with the sauce. Cut the palm sugar into pieces about the size of  10 cent pieces. In a small saucepan place all the ingredients. Place the pan over a low heat until the sugar dissolves. Then taste the sauce, it may need adjusting depending on the strength of the tamarind paste. For a little more heat add some thai chilli powder at this stage. Once the sauce is balanced remove from the heat and set aside to cool for 10 minutes.

Now to make the rest of the dish. Chop the chicken into 2 centimeter square pieces and prepare the vegetables, slice the spring onions and julienne the carrots. In a large bowl cover the rice noodles with boiling water. Allow to sit for 3-5 minutes or until the noodle are soft. Strain and set aside.

Heat a large fry pan with the olive oil over a medium heat. Put the chicken in the pan. Once the chicken is cooked move it to one side and pour the beaten egg to the empty side of the pan. Cook the eggs and then use a spatula to break up the cooked eggs. Stir the eggs and chicken together and add the carrot.

Add the noodles to the fry pan and toss all the pans contents together. Add the sauce, approx 4 tablespoons to start. Toss again and taste, if you need to add some more sauce do so now. Finally sprinkle 2/3 of the spring onions into the pan and giving it all one final toss.

I topped mine with crushed peanuts and the remainder of the spring onion.


This recipe is enough to at least 4 people, with enough sauce left for next time. (Just refrigerate until next time, trust me there will be a next time!) I served mine some naan bread and satay dipping sauce. I love Pad Thai because while it is a filling dish it isn't heavy.

Until next time, Happy cooking, Kate.

***Ingredients

  • 190 grams rice noodles
  • 1 chicken fillet
  • 3 spring onions
  • 2 carrots
  • 2 eggs, beaten

Sauce

  • 1/3 cup fish sauce
  • 1/2 cup palm sugar
  • 1/4 cup tamarind juice concentrate
  • 4 cloves garlic, minced
  • Thai Chilli powder (optional)

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