The weather has been so horrible today. Winter is definitely in full swing! It's been raining non-stop and oh so bitterly cold. We decided to stay indoors to keep warm and recover from a busy week we had.
In my desperate attempt to bring the sunshine back, i made Pad Thai [twice this week] reminiscing of summer and our holidays last year in warmer climates. We were very fortunate to have been able to travel to the Cayman Islands, Thailand and Hong Kong last year. Quite a contrast to this year of zero holidays [short trips away doesn't count]. Oh, how i desperately need a holiday....
Ceramic Bowl from Serax Belgium
Pad Thai
Pad thai is one of my Thai faves. I love noodles, after all. Lucky for you, i have perfected this recipe. The key to effortlessly making this dish is in the preparation which, takes longer than the cooking time. When i say longer, i meant 15 minutes max. So, overall you will be ready to eat in less than 30 minutes! Don't you just love a quick and easy meal? On the plus side, this dish is also kids friendly. You can also easily alter the ingredients to suit you. Say, you don't like prawns but would prefer chicken/beef or if you're vegetarian, just omit it altogether. The coriander, peanuts and dried chillies are also optional. It is such a flexible dish.
This recipe is based on 2 people sharing. The best way to cook Pad Thai is to not overcrowd the wok. If you're cooking for say 4 people, do it in 2 batches.
I used Pantai brand Pad Thai sauce. You can also use Maesri if you can't find Pantai. These are available in any oriental stores. You can also find them in some supermarkets like Coop or Waitrose.
Ceramic Plate from Serax Belgium
Ingredients
For the wok: flat rice noodles | prawns | 1 egg | black pepper | 2 tbsp sunflower oil | a clove of garlic [grated] | 3 tbsp pantai pad thai sauce | 1 tsp superior dark soy sauce | 1 tsp fish sauce | spring onions
Garnish: cucumber slices | roughly chopped coriander | 1 boiled egg | beansprouts | chopped peanuts | dried chillies | pea shoots | lime wedges
Method
Cook the noodles in simmering water for 3-4 minutes until it's al dente. Make sure to watch the noodles closely as you don't want it overcooked. It needs to be slightly firm so they don't break. Quickly drain with a colander and run cold tap water over them to stop them cooking further. Set aside.
Boil 1 egg for 4 minutes, de-shell and slice in half. Set aside.
In a hot wok, add the sunflower oil and fry the garlic until brown. Add the prawns in the wok and stir fry for a minute. Crack the egg into the wok and let it set for a minute, add some black pepper, then gently fold in with the prawns. Add the noodles, soy sauce, fish sauce and pad thai sauce. Stir gently and cook for 2- 3 minutes making sure the noodles are piping hot. Taste and add more fish sauce if needed. Take off the heat, add the spring onions and stir gently.
Place the noodles on to plates, add all the garnish and top with the boiled egg. Serve.
Mmmm so good...
