Pad Thai - Fakeaway
Serves 2
I have tried so many different versions of pad Thai and this is my favourite to date. There are two different sauces depending on whether you have tamarind paste which I cannot always find locally.
Prepare the Sauce version 1:
1.5 tbs tamarind
3 tbs brown sugar
2 tbs fish sauce
1.5 tbs oyster sauce
Mix all the above until well combined
Prepare the Sauce version 2:
This is a great back up for when you cant find tamarind paste or don’t want to buy it as you wont use the rest of the jar:
1 tbs tomato ketchup
2 tbs brown sugar
2 tbs fish sauce
2 tsp oyster sauce
1 tsp dark soya sauce
1 tbs apple cider vinegar
Mix all the above until well combined
Prepare the Noodles
Bring water pan to boil
Add 125g rice noodles
Add lid
Remove from heat
Leave 5 mins
Rinse cold water
Stir over 1 tbs toasted sesame oil to prevent sticking together
To create the complete dish
1/4 cup peanuts, dry fried and then chop
2 tbs coriander leaves, chopped
I carrot, cut into thin strips
1 small onion, thinly sliced
4 spring onions, thinly sliced
Red chili, deseeded and thinly sliced
3 garlic cloves, crushed
2 eggs, beaten
Cooked chicken, sliced into bite sized chunks
Cooked prawns, fresh or defrosted if frozen
Beansprouts, two small handfuls
2 tbs sunflower oil
Heat the pan
Dry fry the peanuts for a few minutes until they start to colour then set aside
Add the oil
Fry the onion, carrot, chili and garlic
Push everything to the side and fry the eggs, scrambling as they cook
Add the chicken and prawns until hot (if you are using raw prawns and chicken I add these before the egg and wait until the are fully cooked)
Add the beansprouts and spring onions and stir until combined and heated
Mix the sauce into the noodles
Add the noodles to the pan
Combine everything
Top with the coriander leaves, chopped nuts and lime wedges
Serve
I sometimes use homemade hoisin sauce instead
This is from https://www.recipetineats.com/chicken-pad-thai/
