Wednesday, April 13, 2011

What to eat Wednesdays - Pad Thai

I adapted this Pad Thai recipe from a couple of Annabel Langbein ones. I've never ordered Pad Thai from a restaurant, so I don't know how this compares with the bought kind, but I like this recipe because it's flavoursome and easy to whip together.

I almost never have mung beans on hand, although I've just been given a bean sprouter so I'm hoping this is about to change. Instead, I usually end up using some other vegetable to bulk out this dish and add valuable nutrients. Lately I've substituted fresh beans from my garden, but I've also been known to try cauliflower, carrots, peas and finely sliced cabbage.

You can use as much or as little chicken as you like in this recipe. I find that one chicken breast is enough for us, especially as the eggs and peanuts add extra protein and help the dish to feel more satisfying.

As with all stir-fries, it's good practise to prepare your ingredients before-hand so you can quickly chuck everything in the wok at the appropriate cooking time.

With this recipe I like to prepare the sauce, chicken and vegetables before-hand. However, I always seem to forget about the eggs and find myself whisking them one-handed at the last minute, while stirring chicken with the other hand.

  • 180g dried rice noodles or 400g pre-cooked udon noodles
  • 3t fish sauce
  • 1/4c Thai sweet chilli sauce
  • 2t peanut butter (organic)
  • 2T olive oil (or a mixture of olive oil and sesame oil)
  • 1T tamarind sauce
  • 3 cloves garlic, crushed
  • 1 red chilli, seeds and pith removed, finely minced (optional)
  • 1-2 boneless, skinless chicken breasts, finely sliced
  • 2 eggs, lightly beaten
  • 2 spring onions, finely sliced
  • 2c mung beans (or substitute in whatever you have on hand)
  • 1/2c chopped coriander
  • 1/3c peanuts, roasted and coarsely chopped

1. Cook noodles following packet instructions. Drain and set aside.

2. Combine fish sauce, chilli sauce and peanut butter. Set aside.

3. Heat oil and tamarind sauce in a wok and stir-fry garlic, chilli and chicken over high heat for 2-4 minutes, until cooked. (If using vegetables other than mung beans, add them once chicken is cooked through.)

4. Add beaten eggs and stir-fry until scrambled and just set.

5. Rinse cooked noodles in a sieve or colander under running water to loosen. Add to pan and lower the heat.

6. Add sauce mixture and toss for 1-2 minutes to fully coat.

7. Mix in spring onions, mung beans, coriander and peanuts, toss 1 minute.

Serves four.

Cook's tip!
Wear gloves to prepare the chilli, especially if you have any nicks or cuts on your hands. If you ever do get a chilli burn, soak it in lemon juice to neautralise the sting. (Written from experience!)


  1. Yum, I LOVE Pad Thai! Can't get enough of it. My local Thai restaurant's Pad Thai is now not gluten free - so dumb. So I am going to have to give it a go myself. I've made it once but can't remember what recipe I used so will give yours a go.

  2. Let me know how you get on Louise. And if you make any changes/improvements, I'd love to hear what they are. xx

  3. This looks delicious. Will put this on my meal list for next week. Yum. Thanks Emma!


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