Apr 13, 2014 - 2 Comments - Dinner, Spring -

Pad Thai / Fam Robinson Cross Time

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Pad Thai is one of my all time favourite things to eat, and this recipe has carried me through cooking for  various picky eaters at University and freed up other options other than Pad Thai when I go to Thai restaurants because I know how to make it at home. In my opinion it tastes just as good cold, so any leftovers (rare) can be boxed up and refrigerated to eat the next day for lunch. Its very versatile – if you want it spicy you can put the spices in at the beginning to make it really hot, or if you’re cooking for little ones then you can sprinkle the chillies on at the end for those that like it. I’ve used this recipe and substituted chicken for a packet of Quorn fake chicken before and it tasted just as good, maybe a bit better than chicken as it soaks up all the flavours in the sauce! Its quite a plain dish, so using a couple of table spoons of Tom Yum paste gives it a good depth of flavour too. When I visited last week I cooked this for my sister and her family, and it got eaten up by everyone with everyone asking for seconds. The only hitch was when I was cooking the fish sauce and paste, Winston (5) cried because “It smells so bad!” He finished his plate though!

The original recipe is adapted from Delia (what a babe, all her recipes are so great) and can be found here, hers has prawns.

Last year I lived in Bangkok for a few months and before arriving I thought I would be eating Pad Thai every day. I moved to a Northern district called Lad Phrao where there wasn’t many other Westerners and in my first week approached a street food vendor and asked for “Pad Thai.” They stared at me blankly, before repeating and laughing hysterically at me! When they recovered, I ended up with a dish consisting of grilled meat, sticky rice and a spicy sauce called Nam Jim Moo Ping. It was really good! I learnt afterwards that Pad Thai is much more common in the central and touristy areas of Bangkok!

Side note: instead of salt and pepper on the table in Thailand there is sugar, fish sauce, soy sauce and dried chillies. With this in mind, season your Pad Thai using these flavours to suit how you love it!






























Pad Thai 




Ingredients
(Per person)

 55g rice noodles (medium width, about 1/8 inch/3 mm thick) – rice noodles vary, follow packet for instructions on portioning
 100g diced chicken / Quorn chicken pieces
 2 teaspoons groundnut or other flavourless oil
 1 cloves garlic, peeled and crushed
 1 medium red chillies, (deseeded if you don’t like it spicy, seeds in if you want it extra fierce)
 ½ medium red onion, thinly sliced
 2 tablespoons Thai fish sauce
 juice 1/2 large lime (about 1 tablespoons)
 1 large eggs, lightly beaten
For the garnish:
 1 heaped tablespoons fresh coriander leaves
 2 tablespoons peanuts (roasted or salted is fine), roughly chopped or crushed in a pestle and mortar
 1 spring onion, chopped, including the green parts
Additional ingredients
-More sliced chillies
-Dried chillies
-1 tablespoon Tom Yum Paste (I highly recommend this)
-1 tsp Fish paste (stronger flavour)
 
Side note:
If you like spring onion/coriander/chillies/peanuts, dose yourself up more with more than what I’ve put!


Method
1. The longest part of this recipe is cutting up all the stuff, and getting it all ready. Do that first! The actual frying time is minutes.
2. In a wok fry your onion and garlic (+ chillies if you’re not cooking for wee bairns + Tom Yum paste if you’re adding).
3. Add chicken/Quorn, and fry until just cooked.
4. Add lime juice and fish sauce.
5. Stir in noodles (2 mins).
6. Add egg mixture, and combine until fully cooked – about a minute, the egg should be a little shredded in texture.
7. Mix in half the garnish.
8. Portion out, sprinkling the rest of the garnish on top.

Kiddies portion sans chillies
Mega Spice

2 Responses to Pad Thai / Fam Robinson Cross Time

  1. magdaplumtree

    Wolfed down by children raised mostly on a diet of the cheapest cheddar cheese that money can buy! Who’d’ve thought it!?

    13 Apr 2014 - Reply

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