Daily Archives: 30 July 2010

#422 – Pad Thai Lunch

#422 - Pad Thai

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.

Today’s Lunch:

  • Pad Thai with
  • chopped peanuts seasoned with a little chilli powder and
  • a wedge of lemon

My easy Cooking Event # 1 - Thai
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)

Method:

  1. Heat oil in a wok or large frying pan.
  2. Add chicken, garlic and a spoonful of prepared sauce. Stir-fry until chicken is nearly cooked.
  3. Add noodles and another few spoons of sauce. Continue stir-frying until noodles soften.
  4. Push chicken and noodles to the side of the wok/pan, crack egg into empty side and quickly scramble till cooked.
  5. Add prawns, sugar snap peas, baby corn and yellow pepper. Stir-fry all ingredients together until vegetables are just cooked.
  6. Serve immediately, sprinkled with chilli powder, spring onions, torn Thai basil, chopped peanuts and spritz of lemon.