My Thai cooking adventures continue ! After trying out the Beetroot Salad with King Prawns, the Jasmine-Infused Coconut & Cherry Custard and the Thai Prawn & Coconut Soup from my Kitchen Trotter box, it was time to test out the Pad Thai recipe.
There was a Pad Thai kit in the box, containing noodles and sauce, but you could buy these separately. (I used ready made Pad Thai sauce but if you fancy making your own, blend 1/3 cup chicken stock, 3tbsp white wine vinegar, 1tbsp lime juice, 3tbsp brown sugar, 2tbsp fish sauce, 1tbsp soy sauce, cayenne pepper, white pepper.)
Pad Thai rice noodles
2tbsp olive oil
a handful of bean sprouts
1/2 red onion
cooked chicken and/or prawns
Pad Thai sauce (ready made or see recipe above)
Put the noodles in boiling water to soak for 10 minutes.
Peel and finely chop (or grate - I used my Jamie Oliver Cooking Tower again !) the carrot and onion.
Heat the oil in a large pan and crack in the eggs. Cook, stirring as you go, to create scrambled eggs.
Add the carrot, onion, bean sprouts, chicken/prawns and drained noodles to the eggs and mix.
Pour over the Pad Thai sauce and stir to combine. Heat for a couple of minutes until it's piping hot. Serve with a few fresh coriander leaves on top.
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