Pad Thai

Method

• 1)

  Get a wok or pan on stove on cranking high heat

• 2)

  Sprinkle salt and cracked pepper over chicken. Add chicken thighs whole to pan with some olive oil or peanut oil (if using prawns- cook halved in shell till opaque, tofu – cook till crispy)

• 3)

  Crack eggs and whisk and set aside

• 4)

  Add tamarind paste, soy sauce, Palm sugar, fish sauce, zest of 2 limes to a bowl and mix to mostly dissolve sugar and set aside

• 5)

  After approx 6-8 mins, flip chicken. Want it to be quite colored. Will only require approx 2 mins on second side. Then take out and leave to rest. Keep pan cranked hot with liquid from chicken still in bottom.

• 6)

  Boil full kettle

• 7)

  Heat a little oil in pan and add eggs, stir around. Cook for approx 1 min. Then set aside.

• 8)

  Turn pan down to low

• 9)

  Put noodles into pot, turn to high heat and cover in boiled water from kettle. Check packet for cooking time.

• 10)

  Slice chicken

• 11)

  Slice up approx 6 stems of spring onion. Put into bowl with bean sprouts, roughly chopped peanuts, juice of 2 limes.

• 12)

  Strain noodles once cooked and run some cold water over them

• 13)

  Chop garlic

• 14)

  Take all of your ingredients over to your wok/pan

• 15)

  Increase pan to high heat, add oil and heat it up

• 16)

  Then add garlic into pan, add in noodles after 30 seconds then mix. After approx 1 min, add in egg evenly.

• 17)

  Add in sauce progressively. ie half then mix, then add some more until all the noodles are coloured.

• 18)

  Add chicken and mix

• 19)

  Add 3/4 of bean shoot mix in (reserve some for fresh topping)

• 20)

  After heating and mixing through for a couple of mins. Remove off heat and transfer onto serving platter.

• 21)

  Top with some bean shoot mix

• 22)

  Sprinkle with some chilli (optional)