THAI food is one of my favourite cuisines in the world.
Fresh, vibrant, flavorsome, quick and healthy makes it a great style of cooking.
What makes it so unique is the combination of spicy, salty, citrus and sweet flavours in most dishes. Ingredients are readily available from most supermarkets and Asian food shops.
Pad Thai (phat Thai) is the best I know of all Thai noodle dishes. Try using tiger prawns as well as the meat or keep it vegetarian.
Continued below…
Serves 4
1 packet of straight to wok Thai ribbon noodles
2 tbsp of groundnut or sunflower oil
2 eggs beaten
2 chicken fillets, finely sliced
1-2 fresh red chillies, deseeded and finely chopped
2 garlic cloves, chopped
1 small piece of ginger, finely grated
3 tbsp of fish sauce
Juice of 1 lime
2 tsp of soft light brown sugar
115g of bean sprouts
4 tbsp of chopped fresh coriander
115g of unsalted peanuts, chopped 4 spring onions finely sliced
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• In a non stick pan, heat a little oil and make two thin pancakes with the beaten eggs.
• Allow the pancakes to cool and finely shred them.
• Heat the oil in a wok and stir fry the chicken for 4-5 minutes.
• Now add the garlic, chillies, and ginger and cook for a further 1-2 minutes.
• Add the noodles then cover with a lid or tin foil and cook for 1-2 minutes.
• Mix together the fish sauce, lime juice and sugar.
• Add the fish sauce mix to the wok.
• Stir in the bean sprouts, coriander, omelette and peanuts.
• Toss a few times in the wok and serve. Sprinkle with the spring onions.
