Khao San Road, eat your heart out...
Serves 4
30 minutes
Ingredients
Fresh Ribbon Noodles 600g
Chicken breast 2
Ginger Thumb-sized piece, grated
Garlic 2 cloves, crushed
Palm Sugar 5 tbsp
Tamarind Puree 4 tbsp
Fish Sauce 4 tbsp
Soy Sauce 3 tbsp
Limes 2
Spring onions 6
Carrots 1 large
Bean Sprouts 200g
Peanuts 70g
Coriander (optional) small bunch
Method
To make the pad thai sauce, in a jar or sealable container dissolve the palm sugar in 25 ml of boiling water. Then add the tamarind, fish sauce, soy sauce and juice of 2 limes. Shake well to combine.
Roughly chop the peanuts and toast them in a dry frying pan.
Slice the chicken and in a hot wok fry the chicken with the grated ginger, crushed garlic and a dash of the pad thai sauce.
Cut the carrot into thin strips and finely slice the white end of the spring onions, leaving the greener end as wider slices.
Once the chicken is cooked add the carrots, spring onions and bean sprouts.
Once the veg has cooked down, add the noodles and enough sauce to barely coat them.
Add the toasted peanuts and some chopped coriander and toss all together, mixing well. Cook for a further 2 minutes.
Taste for seasoning, then serve with a garnish of some toasted peanuts, some raw beansprouts and a wedge of lime.
Eat and enjoy.
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