This lunch is my entry into the My Easy Cooking Thai themed first blogging event. After my success with nut butter in the last Daring Cook’s Challenge I though I might try my hand at making satay from scratch, but after picking up a small brick of tamarind pulp at the New Asian Spice Supermarket in Sea Point I finally decided on Pad Thai. For inspiration I turned to Chez Pim and her method of making Pad Thai.
- Pad Thai with
- chopped peanuts seasoned with a little chilli powder and
- a wedge of lemon
The first step is to prepare the Pad Thai sauce, but before I could do that I had to process my brick of tamarind pulp. For 250g of tamarind I used two cups of warm water letting it soak for a little while, then working the seeds and fibres from the pulp and finally straining the soaked tamarind to catch any bits I might have missed. This is the fun messy part 🙂
Once I had my tamarind paste I heated a 1/4 cup each of fish sauce, tamarind paste and unrefined brown sugar and 1 tsp chilli powder over a low heat until the sugar melted. This was enough for three portions. Now the sauce was completed I could move on to preparing the rest of the ingredients.
Ingredients (per portion):
- prepared Pad Thai sauce
- 1 tsp peanut oil
- 1/2 a chicken breast, thinly sliced
- 1/2 a clove of garlic, chopped
- 1 egg
- 60g rice noodles (approx 1/6 of a 375g bag), soaked in water till pliable
- 6 prawns, cooked and shelled
- 6 sugar snap peas, cut in half diagonally
- 2 ears of baby corn, cut in half lengthways and then into thirds
- 1/4 yellow pepper, thinly sliced
- 1 spring onion, sliced diagonally
- chilli powder (for serving)
- Thai basil (for serving)
- chopped peanuts (for serving)
- lemon wedges (for serving)
- Heat oil in a wok or large frying pan.
- Add chicken, garlic and a spoonful of prepared sauce. Stir-fry until chicken is nearly cooked.
- Add noodles and another few spoons of sauce. Continue stir-frying until noodles soften.
- Push chicken and noodles to the side of the wok/pan, crack egg into empty side and quickly scramble till cooked.
- Add prawns, sugar snap peas, baby corn and yellow pepper. Stir-fry all ingredients together until vegetables are just cooked.
- Serve immediately, sprinkled with chilli powder, spring onions, torn Thai basil, chopped peanuts and spritz of lemon.